Friday, November 22, 2013

Peppercorn Salmon Fillets

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Peppercorn Salmon Fillets
highlighted with a chiffonade of baby spinach
 tossed in a lemon caper vinaigrette
served on a crab and sundried tomato Risotto
w/ salad

Penne Bolognese
a rich beef and italian sausage sauce
topped with a three cheese blend
served with a lemon garlic sourdough bread
w/ salad

Grilled Pork Chops
highlighted with a cabernet and caramelized fig reduction
served on golden crispy potatoes
with a roasted cauliflower puree
w/ salad

Dijon Cashew Crusted Red Snapper
accented with a fresh tomato concasse
served on vegetable rice pilaf
w/ salad

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