Local Clams, Mediterranean Mussels, Dona Juana Chorizo with Red Bell Peppers, Roma Tomatoes, Garlic and Clam Nectar served over Spanish Saffron and Herbed Rice.
Summer Harvest – Fresh Seafood and Chorizo Paella
Category: Past Dinner Features
Past Dinner Features
Summer Harvest – Yellow Fin Tuna 2 Ways
Grilled Yellow Fin Tuna Salad – Neapolitan Grilled Yellow Fin Tuna Salad with Roma Tomatoes, Lemon Grilled Asparagus, Capers, Kalamata Olives and Cucumbers with Arcadian Greens with a Dijon, Black Pepper & Red Wine Vinaigrette
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Pan Seared Yellow Fin Tuna – Neapolitan Pan Seared Yellow Fin Tuna with Roma Tomatoes, Kalamata Olives, Capers, Roasted Red Peppers, Olive Oil and Fresh Lemon. Served over Homemade Casarecce Pasta, topped with Feta Cheese.
Summer Harvest – Moroccan Chermoula 2 Ways
Grilled Chermoula Steak Salad – Grilled R&R Ranch Choice Flat Iron Steak topped with a Chermoula Sauce with Cilantro, Garlic, Cumin, Coriander, Sweet Red Peppers, Lemon Juice and Olive Oil. Roasted Summer Vegetable served over Butter Lettuce with a Sweet Pepper Dressing.
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Grilled Chermoula Steak – Grilled R&R Ranch Choice Flatiron Steak with Chermoula. Served with Roasted Yukon Gold Garlic Potatoes & Roasted Summer Vegetables.
Summer Harvest – Alaskan Halibut 2 Ways
Grilled Alaskan Halibut & Corn Salad – Cumin Chili Basted Halibut with a Sweet Corn Salad with Tomatoes, Onions, Cilantro, Cucumber and Apple Cider Vinaigrette over Seasonal Greens with Cotija Cheese, Blue Corn Tortilla Strips and a Chipotle Crema.
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Cedar Plank Fresh Alaskan Halibut – Cumin-Chili Basted & Roasted Halibut on a Cedar Plank. Served over Sweet Roasted Corn, Tomato, Red Onion, Cucumber & Fresh Cilantro Salad, with wilted Spinach & Blue Tortilla Strips.
Summer Harvest – Jerk Chicken 2 Ways
Jerk Chicken Kabobs with Summer Yukon Salad – Fresh Chicken Breast marinated & rubbed with Jerk Seasoning, skewered and grilled. Served with Yukon Gold Potato Salad ( Pink Radish, egg, Scallion, Dill Pickle and a touch of Mayo) over wilted Spinach. Drizzled with Stone Ground Mustard Vinaigrette.
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Jerk Chicken Fettuccine – Jerk Rubbed Fresh Chicken Breast sautéed with Bell Peppers, Scallions, Spinach, Shallots, Garlic & Smoked Paprika tossed with our House made Fettuccine. Topped with Grated Parmesan.
Summer Harvest – Crab & Shrimp 2 Ways
Crab Louie Salad – Romaine, Cucumber, Tomatoes, Egg, Avocado, Scallion, Black Olives & Red Onion. Topped with Red Crab, Dungeness Crab & Bay Shrimp. Served with our Home made Louie Dressing.
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Seafood Cannelloni – Gulf Prawns, Sea scallops, Red Crab & Bay Shrimp combined with Fresh Herbs, Garlic, Spinach, Ricotta & Parmesan. Baked in our own White Wine Lemon Cream Sauce. Served With Seasonal Vegetables
Summer Harvest – Salmon Two Ways
Grilled Salmon & Jicama Summer Salad – Grilled Salmon over Spinach with Jicama, Mango, Strawberries, Blueberries, Avocado, Red Onion, Cilantro and Lime, Topped with Toasted Pecans and Mango Vinaigrette
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Red Coconut Curry Salmon – Pan seared Salmon simmered in a Red Coconut Sauce with Red Peppers, Scallions, Ginger, Garlic & Cilantro, Served over Jasmine Rice
Summer Harvest – Chicken 2 Ways
Balsamic Chicken Caprese Bowl – Balsamic Glazed Grilled & Chilled Chicken Breast, marinated Mozzarella, Fresh Basil, Tomatoes, Artichoke & Kalamata Olives over Mixed Greens. Drizzled with a Dijon Vinaigrette.
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Chicken Piccata – Fresh Chicken Breast, seasoned, lightly floured & pan seared, served over house made Fettuccine in a sauce of Artichoke hearts, Capers, Fresh Basil, White Wine & Butter. Topped with Parmesan Cheese.
Summer Harvest – White Prawns & Burrata
Sweet Prawn and Burrata Summer Salad – Grilled Prawns, Summer Berries, Cantaloupe, Chopped Pistachios, Arugula & Creamy Burrata. Drizzled with White Balsamic Honey Mustard Vinaigrette.
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Prawn and Burrata Fettuccine – Sautéed Prawns with Arugula, Summer Tomatoes, Garlic, Lemon, Thyme and White Wine. Tossed with our Home made Fettuccine. Topped with Burrata.
Flavors of Summer – Sea Bass 2 Ways
Sea Bass Power Bowl – Grilled Honey Lemon Sea Bass, served over Bibb Lettuce, Quinoa, Cannellini Beans, Cucumber, Tomato, Artichoke Hearts, Toasted Pine Nuts and Feta. Drizzled with Mint Lemon Vinaigrette.
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Fresh Grilled Sea Bass – Served over a Lemon Mint Quinoa, Cannellini Beans with Grape Tomatoes and Scallions. Topped with Tomatillo Salsa.
