Monday, December 2, 2013

Shrimp Vol Au Vent


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

Crab Stuffed Salmon Fillets
highlighted with a tomato concasse
finished with a lemon dill yogurt sauce
served on herbed tabbouleh
w/ salad

Mediterranean Pork Paillard
pan seared with garlic, onions, tomatoes, artichoke hearts
feta cheese, wine and olive oil
served on linguine pasta
w/ salad

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