2019 06 24

SHRIMP SCAMPI Provencal: sauteed with sun-dried tomatoes, garlic and olives.  Cauliflower Arugula Puree. Basmati Rice Stuffed Vidalia onion. (CAN substitute sole or other whitefish).

Sesame FLANK Steak on Korean Sweet potato noodles. Snap pea & zucchini ribbon salad with Wasabi Cream.

Slow cooked PORK shoulder. Smoky Red Currant BBQ sauce. Cornmeal crusted Fried Green tomatoes.  Corn pudding.

Organic CHICKEN BREASTS Positano: Pounded chicken breasts sauteed in Olive oil topped with a tomato, garlic, shaved marinated fennel, & arugula salad.  Asparagus & orzo salad.

SWISS CHARD Strudel.  Savory Layers of phyllo dough, shredded gruyere, shredded parsnip & Swiss chard.  Roasted Apricot & Walnut Rice Pilaf.

ENTREE salad: Mini Kohlrabi cakes on Crunchy Romaine Lettuce & shredded carrot, toasted pistachios & shaved hearts of palm.  Minted yogurt dressing.

PETITE BITES: Lasagna Roll ups:  Lasagna sheets filled with Spinach Parmesan ricotta, Rolled and Baked in mild Marinara.  Garlic Bread Baguette