Past Dinner Features
Past Dinner Features
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Savoring Summer – Canadian 5-Spice Duck Breast
The Duck is Pan Seared and Served with a Blood Orange Gastrique, Fresh Cranberry Compote, Lemon Risotto.
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Savoring Summer – Fresh Diver Scallops
Lightly floured Scallops, Pan Seared with Curry. Served over a Spicy Grapefruit Salad with Cucumber, Red Bell Peppers, Shallots, Basil, Cilantro, Jalapeno and Arugula. Topped with Toasted Pecans, Chili Lime Dressing.
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Savoring Summer – Mexican Grouper with Orzo Salad
Grouper is Pan seared. Served over a summer Orzo Salad with Mango, Pineapple, Blackberry, Zucchini, Red Onion, Red Bell Pepper & Jalapeno + Seasonal Greens. Topped with Feta & Lime Juice
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Summer Savoring – Salmoriglio Chicken
Fresh Grilled Chicken Breast with a Tangy Punchy Sicilian Sauce. Served with home made Fettuccine in a a Lemony Garlic Sauce Topped with Roasted Red Peppers.
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Savoring Summer – Stuffed Petrale Sole
Petrale Sole is stuffed with Dungeness Crab, Artichoke hearts, Cream Cheese, Herbs & Parmesan. Topped with Beurre Monte over Jasmine Rice with wilted Spinach & Roasted Red Peppers.
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Spring is in the Air – Smoked Salmon Risotto
Smoked Salmon Lox, Fresh Basil, Summer Peas, Shitake Mushrooms over Creamy Parmesan Risotto Milanese spiked with Saffron
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Spring is in the Air – Fresh Alaskan Halibut
With Tuscan Simplicity Fresh Alaskan Halibut is pan seared with Kalamata Olives, Capers, Grape Tomatoes, Shallots & White Wine. Served over Fresh Herb Orzo. Topped with Feta
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Spring is in the Air – Prawn & Scallop Piccata
Lightly seasoned & floured Prawns & Scallops, sautéed with Capers, White Wine, Artichoke, Fresh Lemon & a Touch of Cream. Served with House made Penne. Topped with Parmesan.
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Spring is in the Air – Chicken Tarragon
Fresh Local Chicken, Tarragon Rubbed, Flash seared & finished in the oven with Watercress, Leek, Arugula and a touch of cream. Topped with Toasted Pecans & Roasted Red Peppers. Served with Lemon Tarragon Rice.
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Spring is in the Air – Fresh Sea Bass
Pacific Seabass, Pan seared, with a Mango Sauce. Served with a Couscous Salad with Arugula, Mango, Red Onion & Roasted Red Peppers-Orange Dressing. Topped with Scallions.