• Spring green herb “pesto” cream with garlic and anchovy oil, garnished with toasted pine nuts and golden raisins
  • Roasted red peppers, whipped ricotta and basil pesto
  • Grilled Andouille sausage, green pepper, scallion and Cajun cream sauce
  • Oven roasted tomatoes, capers and lemon brown butter
  • Jalapeno cornmeal crusted red fish with roasted red peppers, zucchini and grilled onions