Mozzarella over roasted plum tomatoes, drizzled with extra virgin olive oil and balsamic glaze, garnished with crostini.
Grilled Salmon topped with balsamic glazed over Spinach, served with garlic olive oil linguine.
Baked Haddock fillet on a bed of spinach, topped with sautéed plum tomatoes, capers and olive oil, finished with a white wine lemon sauce, served with cheese risotto.
Sauteed lobster, shrimp and plum tomatoes, spinach, basil, served with Parmesan cheese risotto.
Pan-seared salmon on a bed of baby spinach, finished with maple glaze sauce walnuts, accompanied with garlic olive oil black pepper fettuccine.
Grilled salmon on bed of baby spinach, finished with lemon Cajun butter sauce, accompanied with black pepper fettucine in a creamy pesto sauce.