hcurecuisine

Grilled Whole Branzino served over Toasted Couscous with Prosciutto and Diced Asparagus set in a Caper Salsa Verde and topped with an Onion and Parsley Salad.

PEI Mussels, Sea Scallops, Gulf Shrimp and White Fish in a Savory Tomato and Homemade Fish Stock Broth, flavored with Charred Red Bell Peppers and Fennel. Garnished with Fresh Basil and served with Roasted Garlic Focaccia.

Breaded Fresh Sheepshead, baked and served over Linguine in a Dill Cream Sauce with Roasted Pecans and Rosemary.