August 15 - 21, 2018
Sauteed Clams with Shallots, Tomatoes and Jalapenos in a Homemade Fish Broth served with Toasty Bread
Lemon Grass Marinated Duck Breast
Seared Duck Breast served over Steamed Jasmine Rice and Sauteed Baby Bok Choy topped with Peanut Ginger Sauce
Oven Baked Snapper
served over Grilled Calamari, Cucumber and Tomato Salad with Local Grilled Corn topped with Whole Grain Mustard Balsamic Dressing and Fresh Basil
Sliced Marinated Vegetables topped with Fresh Arugula, Capers, Parmsan Cheese and Drizzled with Lemon Vinaigrette served with Toasted Garlic Bread
BE SURE TO SAVE ROOM FOR DESSERT!!!