June 21 - Jun 27, 2017
Seared Yellow fin Tuna over Quick Pickled Cucumbers topped with Red Chili Sauce and Avocado Wasabi Salsa
Lemon and Fresh Basil Roasted Swordfish served over Sauteed Spinach and Applewood Bacon Creamed Corn
Pan Seared Tilefish served over Wild Rice Pilaf topped with a Tasso Ham Jumbo Lump Crab Salad
Seasonal Vegetables wrapped in a Warm Flour Tortilla over Black Beans and Rice topped with House-made Enchilada Sauce and Cilantro Sour Cream
BE SURE TO SAVE ROOM FOR DESSERT!!!