Seared Jumbo Scallops and Andouille Pork Sausage in a Smoky Gumbo Sauce over Rice Pilaf
Island Curry Shrimp
Sauteed Jumbo Shrimp in a Mild Jamaican Curried Coconut Broth with Hints of Pineapple, Vanilla, and Caribbean Spices
Fire Roasted Red Pepper Hummus (F.R.R.P.H.)
Fire Roasted Red Pepper Hummus with Roasted Garlic and Cumin Dusted Tortilla Chips and Fresh Herb Olive Oil
Asian Scallop Trio
Trio of Seared 10/15 Jumbo Scallops with Sesame Seaweed Salad and a Citrus Soy Ginger Glaze
Eggplant and Polenta
Lightly Fried Eggplant and Grilled Lemon and Roasted Garlic Polenta with Sauteed Spring Vegetable and Shiitake Mushrooms dressed in Black Truffle Oil Vinaigrette.
Meatballs Arrabiata
Five Oven Roasted Plant Based Meatballs with an Arrabbiatta Style Spicy Marinara Sauce and Penne Pasta, with Highlights of Garlic, Smoked Chili Peppers, Capers, and Lemon Zest
Seafood Columbiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Rice Pilaf.
Spicy Not-Meatballs
Five 1 oz. Plant Based Meatballs Tossed in a Spicy Chipotle and Honey Garlic Sauce with Cumin Dusted Tortilla Straws
Mediterranean Cod
Olive Oil, Garlic, and Fresh Herb Broiled Cod with Greek and Spanish Olives, Sweet Peppers, Pepperoncini, Lemon Zest, Sun Dried Tomatoes, and White Wine. Served with Rice Pilaf.