LeAnn Rosado

traditional cajun etouffee with crawfish over rice

crispy beer battered cod fish, cabbage slaw and chipotle aioli

glazed salmon with bok choy and sweet potato

monkfish in a tomato- red pepper sauce over couscous with roasted carrots

classic fried rice with chunks of grilled lobster

shrimp in traditional korma curry sauce with cashews and cilantro

assorted fresh seafood paella with a saffron aioli

seared scallops in a creamy white wine sauce over angel hair pasta with fresh basil

sushi grade tuna and salmon with seasoned rice, avocado, edamame, cucumber, red pepper, mango, crispy onions

roasted halibut with a leek-mustard vinaigrette over fingerling potatoes

sweet potato, roasted poblanos, and queso fresco crispy tacos topped with scallion and chile relish

rich peanut stew made with squash, greens, and tomatoes over rice

quinoa, black beans, roasted corn, tomatoes, onions, garlic, cilantro and lime

handmade ricotta gnocchi with choice of sauce. e.g. spicy marinara or basil pesto

grilled trumpet mushrooms with a red wine reduction sauce and fresh herbs

smashed black bean patties with sharp cheddar, pickled red onion and guacamole

choice of red or green sauce with baked eggs and feta cheese

roasted zucchini in a coconut green curry sauce over rice ,or rice noodles topped with cashews

grilled flatbread with roasted figs, brie, pistachios, balsamic and arugula

noodles, cabbage, baked tofu, scallion

cumin dusted grilled flank steak. grilled corn on the cob and herb chimichurri sauce

citrus marinated pork tenderloin roasted with black beans and rice and side of sweet plantains

cavatappi pasta with freshly made basil pesto sauce, grilled chicken breast and cherry tomatoes

ground lamb kofta kebobs over tumeric rice with grilled mixed vegetables

shredded chipotle chicken, cotija cheese, avocado and pico

grilled skirt steak over mixed greens, cherry tomato, cucumber, shallots, fresh mint, basil, and cilantro with a garlic- lime vinaigrette

bolognese sauce made with beef, pork and mushrooms over parppadelle pasta

glazed sticky pork, and mixed stir fry vegetables over rice

turkey meatballs made with dill and feta cheese. parsley salad and pita bread

white bean, ham, kale, and carrots in a rich broth

shrimp, citrus aioli, avocado mousse, crispy shallot

grilled chicken skewer with red chimichurri sauce

wild mushrooms, truffle, fontina, chive

parmesan- reggiano arancini, marinara, basil pesto

salmon cake, roasted pepper aioli, lemon wedge

mini reds, creme fresh, cheddar, chive

beef, fresh horseradish cream, arugula, butter bun

flatbread, fig jam, goat cheese, prosciutto, micro greens

roasted beet, roquefort, balsamic reduction