Entree: Herb-crusted Atlantic Salmon fillet (6 ounce) topped with a tomato, kalamata olive and onion coulis, and served over a bed of gouda and garlic grits.
Side: Roasted asparagus with lemon, salt and pepper
Salad: Mixed greens with hearts of palm, cucumber, avocado and pickled vegetables with a simple vinaigrette.
Bread: Homemade dinner rolls
Dessert: pots de creme (chocolate pots topped with whipped cream and orange zest