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St. Patrick's Day Cooking Class

Wednesday, March 14th, 2012

5:30 - 8:30pm

Sample Open House Menu

Cajun Boiled Shrimp, peeled, ready to eat, served on ice w/Cocktail Sauce and Fresh Lemons

Baked Salmon Filet w/a Variety of Delicious Cold Sauces, Fresh Lemon and Caper Sauce & Parsley

Olive Tapanade made with 4 different variety of Olives served with crackers and crostini’s

Assorted Whole Stuffed Olives

Traditional Fresh Salsa made with Farm Fresh Ripe Roma Tomatoes, Bell Peppers, Garlic, Cilantro & Lime

Farm Fresh Local Veggies Roasted w/Local Olive Oil and Home Grown Herbs

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