Here’s yesterday’s wheat and dairy free menu for a very nice couple…
Roast Sea Bass with Rock Shrimp, Avocados & Persian Cucumber Salad in a Lemon Vinaigrette. With a side of Toasted Buckwheat and Sweet 100 Tomato Pilaf.
Grilled Flanken Style Beef Short Ribs in a Soy Ginger Glaze with Sweet Sour Sesame Eggplant and Scallion Brown Rice
Greek Lamb Meatballs with fresh Oregano, Mint, Lemon Zest and Garlic. With a Mint & Pine Nut Quinoa Pilaf and Blue Lake Green Beans
Summer Corn and Roasted Red Pepper Chowder
And today’s menu for another very nice couple and long time clients…
Broiled Wild King Salmon with Nectarine Chutney. With sides of Mint & Pine Nut Quinoa Pilaf and Sauteed Baby Spinach
Bluenose Bass, Prawns, Manila Clams and Glass Noodles in a Thai Coconut Broth infused with Lemon Grass, Lime Leaves and Galanga. With a Shredded Cucumber, Carrot and Jicama Salad in a Zesty Lime Vinaigrette
Vietnamese Roasted Lemongrass Chicken with Fried Scallion & Pineapple Forbidden Rice and Sauteed Shanghai Baby Bok Choy
Carrot Ginger Soup
and my dinner tonight…some leftovers
Tea Smoked Duck Leg and Chow Fun with Baby Bok Choy & King Oyster Mushrooms
