I showcase a 2 course "what's hot in 2010" menu and pair it with a locally brewed wheat beer. Who can beat a meal that you can drink beer with dessert !!! The first dish is a achiote spiced Florida cobia fish cooked "sous vide" with fennel, scallion and orange. I serve it with gluten free quinoa which is toasted and tossed with fresh basil. I share my fresh perspective on dessert with a grilled pear and blackberry flatbread topped with an aged manchego cheese. Enjoy!!!
I love it!
coachyari 1 year ago