Hears a look at whats to come…..
Olive oil poached Tuna and quail egg bruschetta
Polenta w cheese and anchovies
Grilled squid over shaved fennel, lemon and arugula.
Grilled Trevisso w grapes, pine nuts, cheese, crispy prosciutto and balsamic,
Spinach n ricotta stuffed pasta, with creamy salt cod
Blueberry marscapone Cannoli
What an evening, filled with great food, libations and fun people.
Take a look at the menu:
House cured Sturgeon with caviar and black pepper/dill sour cream .
House smoked Trout and arugula bruschetta.
Poached Salmon balls with creamy spinach.
Curried Swordfish with veggie cous cous.
Salt Cod & leek ravioli with piquio pepper and saffron coulis.
Whit port poached pear with orange/chocolate vinegrette .
Stay tuned for dinner in March
Deliciously glazed Peking Duck prepared by Chef Hopeton. OOOOOOOHHHHHHHHHHH the juicyness!
Chef Hopeton plating seared scallops and fresh mango.
2 King Salmon steaks
2 cooked Yukon potatoes, sliced
1 1/2 cups of cremini mushrooms, sliced
1/2 white onion, sliced
2-3 cloves of garlic, sliced
black pepper, freshly ground
Sear the steaks well on one side, flip. Cook 2 more minutes and turn off the heat . Allow residual heat to finish the fish.