Entree
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Grilled Flank Steak with Chermoula Sauce – Flank steak marinated in a rub of cracked fennel seeds, smoked paprika, cumin and garlic. Grilled to medium rare, sliced against the grain and chermoula sauce (cilantro, mint, parsley, blended with lemon juice olive oil garlic and spices served on the side. 6 of flank steak oz per person
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Oven Roasted Salmon with Walnut Pesto – Roasted to tender and then a pesto made of flat leaf parsley, parmesan, walnuts, garlic and lemon zest. 6 oz per person
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Pan Seared Chicken Supremes served with a Provencal Relish – Seared and then roasted in the oven, chicken breasts are served with a relish of roasted red peppers, capers, olives, basil, garlic and olive oil. 1 chicken breast per person
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