hcurecuisine

Grilled Fresh Redfish served over Rolled English Cucumber and Purple Cabbage Slaw set in a Creamy Pecorino Romano Sauce, finished with Sesame Seeds, Truffle Oil and Fresh Parsley.

Pan Seared Fresh Wahoo with a Spring Vegetable Medley of Snap Peas, Asparagus Tips, Artichokes and Radishes set in a Whipped Herb Ricotta.

Pan-Seared Tilefish served in an Almond Bread Sauce with Yukon Gold Coin Potatoes and finished with a Light Salad of Blood Oranges, Almonds, Mint and Feta Cheese in a Blood Orange Vinaigrette.