A moist, flaky, flavorful maple balsamic glazed rainbow trout. Served with a spinach rice medley.
Cauliflower smothered in a creamy cheesy Béchamel sauce. Great on it’s own (vegetarian), with a salad, or meats.
Roasted chicken rolled in flaky croissant dough with ham, and Swiss and provolone cheeses, served with broccoli florets.
Savory lamb meatballs with a mint-y cucumber sauce and vegetable couscous. (Veg option available)
Straight from my time in Marseille, this soup dish is thick with fish, shellfish, and potatoes. Served with a super of rouille, a beautiful rich saffron and garlic sauce, perfect on a piece of toast or mixed in the soup.
The French sister of Salmon Wellington – Salmon filet wrapped on a bed of spinach and wrapped in a light puff pastry. Served with roasted vegetables.
This may be the most famous dish to savored on St. Patrick’s Day, but I enjoy this Irish classic all year long. Corned beef, cabbage, carrots, and potatoes.
Baked tilapia with an island style banana salsa, served with a vegetable rice medley. (mildly spicy)
Pommes Aligot are a blend of whipped mashed potatoes with delicious melted cheese, a traditional French dish from the Midi-Pyrénées in the South of France. Served with Andouille sausage and haricots verts.
Tender chicken with a mushroom and shallot cream sauce, over tricolor rotini pasta. Substitute pasta for spaghetti squash