Garden – More lists from the Chef’s Notebook.
Discovering more culinary notes. These list appear to be more brainstorming ideas and track fish ideas. Being close to the coastal local source the notes from chef is a continued reflection of the vision and the Gardens Culinary identity.
From the library 
Notes from the Garden
- Wild caught Rex Sole with Salmon Mousse and asparagus spears
- Baked Sea Bass with Creole Sauce
- Poached Pike with Horseradish and Dill sauce, Julienne Carrot and Leek Garnish
- Broiled Red Snapper, Fennel and Green Peppercorn
- Grilled Tuna with Red, Yellow and caper Beurre Blanc
- Grilled Yellow Tail with Thyme and Raspberry Butter Sauce
- Barbequed Rd Shrimp warm cucumber with Dill, Tomato with stuffed fall squash, Stuffed with Brown Rice.
- Grilled Marinated red Snapper, Heavy Glazed Squash, tomato with puree turnip with wild rice
- Steamed Sea bass creole sauce, braised Belgian Endive and wild rice
- Orange steamed Sea bass served with Tomato Stuff with yams. Asparagus and Cauliflower
- Brochette of Fresh Tuna an Onion, Served on Saffron Rice with Fennel Cream Sauce, Baby Turnips and Broccoli.