Garden – Discovering lists from the Chef’s Notebook.

Discovering more culinary lists and menus. these are tracking fish ideas reflecting chefs vision and the Gardens culinary identity. By examining the list one can understand the creative interplay of ingredients, the balance of flavors and the cultural influence. the Menu’s items hint at the season show casing the fresh, locally sourced ingredients.

In exploring lists from the chefs notebook, list become menus and inspire an endless adventure. Delving into the diverse array of dishes and culinary styles, one uncovers a tapestry flavors and culinary traditions.

List from the Garden

• Broiled fresh Orange Roughy with lemon cilantro butter sauce. Tomato with yams and Fall Greens
• Poached Grouper with sun dried tomato, thyme sauce. Sweet and sour bets, grilled corn with wild rice
• Fresh Grilled Dorade, corn, Mustard greens and red skins
• fresh baked rainbow trout, Pecan butter sauce. Baby Carrots, Red Potato and cucumber with dill
• Broiled barbeque mahi mahi, pureed Rutabaga, sauté greens and brown rice
• Grilled Red Snapper, Black Bean Sauce, Sautéed Greens, baby white carrots and polenta
• pan fried perch, Basil and sundried tomato butter sauce. Braised Fennel and purple potatoes