May 24 - May 30, 2017
Rosemary Skewered Salmon over Fried Spinach and Cilantro Goats Cheese Cream
Oven Fried Softshell Crabs over Andouille Sausage and Smoked Gouda Potato Salad with Sauteed Green Beans topped with Creole Butter Sauce
Veggie Burrito Sauteed Vegetables with Cheddar Jack Cheese in a Flour Tortilla over Rice and Black Beans topped with Enchilada Sause and Cilantro Sour Cream
Seared Swordfish over Fresh Herb Pesto infused Riisotto topped with Lump Crab and Lemon Beurre Blanc
BE SURE TO SAVE ROOM FOR DESSERT!!!