Hot Plates & Entrées

Hot
Lamb Empanadas w/ Tzaziki

Beef Tenderloin Skewers w/ Parsley
Salad & Horseradish Crème Fraiche

Midnight Moon Mac & Cheese w/
Prosciutto & Chives

Steamed Mussels w/Basil, White Wine,
Tomato & Black Pepper

Large

Pan Seared Salmon over Roasted Cherry Tomatoes, Asparagus w Caperberry & Olive in Buerre Monte

Saffron Risotto over Wilted Spinach w
Shrimp & Chorizo

Sirloin Bottom Steak over Fingerling Potatoes & Haircot Vert w Red Wine Demi Glace & Onion Confit

*Chef Scott NEVER serves frozen seafood, therefore some slight variations may occur.