Tuesday, November 12, 2013

Blackened Salmon Fillet


Blackened Salmon Fillet
accented with a remoulade sauce
served with dirty rice and roasted cauliflower
w/ salad

French Country Pork Chops
dijon rubbed, pan fried in seasoned bread crumbs
accented with a honey dijon glaze
with garlic whipped potatoes and fresh vegetable saute
w/ salad

Shrimp Vol Au Vent
jumbo shrimp, baby spinach and mushroom saute
in a light puff pastry crust
highlighted with a lemon riesling vin blanc
w/ salad

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