Catfish, shrimp, mussels, prawn, potatoes, fennel, and onion in a rich saffron-tomato sauce, with rouille croutons
6 oz. grilled black angus filet with roasted brussels sprouts and butternut squash purée finished with shiitake and crimini mushrooms
Braised lamb shank with fig and apricot pilaf topped with piquillo chutney
Pan seared salmon with pesto Israeli couscous, pickled red onion and pea shoots
Pan seared seitan with forbidden rice, piquillo purée and herb salad