Archives


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

Ancho Chile Flat Iron Steak

with Confit Yukon Gold Potato, Shallots, Queso Fresco, Romesco Sauce

Seared Ling Cod with Charmoula Sauce

served with Spaetzle, Grilled Romaine and Pickled Beach Mushrooms

Roasted Cauliflower Steak

on Quinoa, Kale & Fig Ragout with Lemon Coulis and Candied Olive

Soy Shallot Marinated Chicken

with Brown Butter Roasted Wild Mushrooms, Sherry and Mustard Lentils, Crispy Braised Leeks and Leek Glass

Seared AAA Ribeye Steak

with Garlic Cherry Tomato Confit, Smoked Bacon Potato Pave, Asparagus and Chimichurri Sauce

Pinto Moruno Marinated Lamb Chop

with Chickpea-Piperada Hazelnut Hummus, Market Vegetables and Salsa Verde

Grilled Veal Chop

Marsala marinated, stuffed with Smoked Tomatoes and topped with Brown Butter Mascarpone Cheese