For this evenings featured entree I have prepared….
Seared Faroe Island Salmon
Lump crab, lemon & fresh basil beurre blanc, organic quinoa pilaf and roasted fennel.
Bon Appetite! Chef Brian
To complement the amazing New England scallops we brought in for this evenings featured entree; Chef Arthur did not have to look much further than our own gardens and a farm just around the corner….
Seared Scallops
Sweet corn, English Pea and fresh fennel risotto, heirloom tomato vinaigrette, spicy roasted chili cream.
Bon Appetite! Chef Brian