from Elizabeth

Here’s a look at the tempting selections Chef Brad put together for a recent menu tasting for one of our brides:

Appetizers:
shrimp ceviche—citrus-marinated shrimp with garlic and aromatic vegetables
bruchetta—tomatoes with balsamic vinegar and fresh basil
sweet and sour meatballs

Salad:
Spinach and strawberry salad—with feta, candied pecans finished with a lemon poppy seed vinaigrette

Dinner:
jerk-spiced salmon—with mango chutney
roasted red potatoes—with fresh herbs
blanched broccoli—tossed in a lemon butter sauce…