
Lunch: Grilled Tuna Steak with Saffron Couscous, Black Olive Caper Dressing, Lettuces and Roasted Tomatoes

Snack 1: Sage Dusted Chicken Wing with Tomato Garlic Dip

Dinner: Bourbon Peppercorn Marinated Pork Tenderloin with Sweet Potato Marshmellow Sundae and Pistachio Brussel Sprouts

Snack 2: Chef James' Moxed Berry and Hazelnut Cobbler


0 comments:
Post a Comment