Dinner for Four – June 11, 2020

Baby Greens Salad
Fresh Berries, Raspberry Vinaigrette, Pecans, and Caramelized Goat Cheese

Pan Roasted Trout
Rainbow Trout served seared in the pan with Green Onions and Fresh Herbs with Carrot and Pea Puree and yellow Tomato Butter

Crispy Duck Breast
Maple Leaf Farms Duck Breast with Goat Cheese and Mushroom Cous Cous, and Bourbon Reduction

Flank Steak
Marinated Flank Steak with ‘Elote’ Style Corn, Blue Cheese, Pickled Radish, and Chimichurri

Grilled Peach Creme Brulee Napoleon
Grilled Peaches Layered with Creme Brulee and Crispy Wafers.