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Pecan Crusted Salmon

on a Fennel Quinoa Salad with Orange Slices

Seared BC Albacore Tuna

with Puttanesca Sauce on Roasted Potatoes

Miso Glazed BC Cod

on Coconut Rice wrapped in a Banana Leaf

Seared Ling Cod with Charmoula Sauce

served with Spaetzle, Grilled Romaine and Pickled Beach Mushrooms