The Chef’s Suggestions
Friday, May 3 – Tuesday, May 7
Entrée
Tapenade Crusted Hake
Silver Hake crusted with an olive tapenade with parsley, garlic, capers, olive oil, lemon, and breadcrumbs, oven roasted and served over lemon-parsley orzo, green beans and a creamy roasted red pepper-tomato drizzle.
Appetizer
Tuna Poke Bowl
Ahi tuna seasoned with tamari, ginger, sesame oil, honey, scallions, and chili garlic paste, tossed with sweet mango, crisp cucumber, and ripe avocado, served over rice and topped with peanuts and sesame seeds.
Salad
Blackberry Feta Salad
Tender chopped spring mixed greens topped with plump fresh blackberries, diced ripe avocados, applewood smoked bacon, and feta cheese, with sliced honey roasted almonds, cranberries, and an orange vinaigrette.