2019 05 20

Slow cooked PORK COUNTRY RIBS. Spiced plum, ginger and rhubarb relish.   Roasted garlic & sour cream smashed potatoes. Sauteed Swiss Chard

Bulgogi Beef SATAY.  Sriracha Aioli. Kimchi, Cashew & edamame fried rice. Pickled Bok Choy & shaved Radishes.

Jerk half CHICKEN & Sticky pineapple salad.  Rustic Mashed Yucca Root. Thin sliced collard greens sauted with garlic and lime.

Cornmeal crusted WHITEFISH Tacos: Layer on the Avocado mash, shaved cabbage, carrot & cilantro slaw. Pickled onions. Chipotle aioli. Corn tortillas.  Arroz (Mexican garlic rice). (Could be VEGETARIAN by SUBSTITUTING Charred Cauliflower)

Grilled TRUMPET MUSHROOMS. Grilled asparagus, zucchini and manouri cheese (Greek grilling cheese), pea shoot & pistachio pesto on Penne Pasta.

ENTREE salad:  Green Apple, poached tarragon chicken, feta & caramelized pecans on  Baby & Red veined Spinach. Kiwi vinaigrette.

PETITE BITES:  Taco Beef & Queso fresco Mini Quesadillas.  Roasted Broccoli.