San Francisco Cioppino
hearty seafood stew with cod, shrimp, scallops and mussels
in a red wine tomato broth with roasted peppers and onions
served with crusty sourdough bread
w/ salad
Chicken Saltimbocca
chicken breast rolled with prosciutto, aged provolone and spinach
finished with a sundried tomato cream sauce
served on seasoned rice with a fresh vegetable saute
w/ salad
Herb Crusted Lake Walleye
served on seasoned rice with a fresh vegetable saute
highlighted with a toasted almond butter
w/ salad
Crab and Shrimp Stuffed Salmon
topped with a carmelized shallot vin blanc
served on steamed rice with a red pepper tomato slaw
w/ salad
No comments:
Post a Comment