Category Archive

PAN SEARED ARCTIC CHAR TOPPED WITH A CITRUS BUTTER AND SERVED OVER ASPARAGUS,  FRESH CHERRY TOMATOES AND BASMATI RICE

SWORDFISH- EIGHT OUNCE SWORD STEAK MARINATED IN  BASIL, MINT AND LEMON SERVED WITH A CITRUS HERB BASMATI AND FRESH GREEN BEANS

SALMON FILET- MARINATED WITH A CHILI AND GARLIC MARINADE SERVED WITH ASPARAGUS AND A SUNDRIED TOMATO COUS COUS

SALMON FILET- MARINATED WITH A CHILI AND GARLIC MARINADE SERVED WITH ASPARAGUS AND A SUNDRIED TOMATO COUS COUS

SALMON FILET ENCRUSTED WITH GINGER AND SCALLION SERVED WITH A CUCUMBER SESAME SALAD AND CITRUS SCENTED BASMATI CRAB CAKE DINNER SERVED ATOP WILTED BABY ARUGALA AND FINISHED WITH  A CITRUS AIOLI AND   TOMATO PARMESAN RISOTTO

CAJON SALMON FILET TOPPED WITH A CREAMY THREE MUSHROOM SAUCE SERVED WITH GREEN BEANS AND BASMATI RICE

CITRUS GRILLED SALMON  Topped with fire roasted bell peppers, onions and a beur blanc sauce served with fresh herb fingerling potatoes

PAN SEARED TILAPIA – served on basmati rice and topped with a spinach and feta salad finished with a strawberry and cherry glaze

GRILLED ITALIAN CHAR: SERVED WITH AN ARUGULA SALAD AND RICE PILAF

CORIANDER SEARED SCALLOPS ATOP WILTED ARUGULA WITH A CITRUS BASMATI FINISHED WITH A PANCETTA, MELON, ARTICHOKE HEART MERLOT PAN SAUCE