Monday, April 23, 2018

Thai coconut chicken soup with edamame beans, sesame seeds, cilantro, green onions

Tempura-battered soft shell crab BLT with apple fennel slaw, iceberg lettuce, tomato, red onion, tartar sauce, brioche bun (LUNCH)

Shrimp & pork gyoza with a sesame soy dipping sauce (DINNER APPY)

Pasta tagliatelle with fresh crab meat, prawns, boursin cheese, asparagus, roasted red pepper, spinach, light lemon fresh dill tomato cream sauce, grilled garlic bread (DINNER)

Rhubarb cheesecake with fresh whipped cream