Monday, February 19, 2018

Roasted butternut squash soup with goat cheese, croutons, parsley

Fresh crab cake sandwich with spring green mix, tomato, red onion, cucumber sunomono, roasted red pepper aioli, brioche bun (LUNCH)

Crispy brussel sprouts with honey glazed balsamic, parmesan cheese, crispy pancetta (DINNER APPY)

Miso marinated sable fish with a salad roll (avocado, cucumber, red pepper), japanese tempura eggplany, seasonal green with light ponzu sauce(DINNER)

New York cheesecake with fresh whipped cream, mixed berry compote