lunch specials for Wednesday, March 19, 2014 cranberry mustard bluefish baked cranberry mustard bluefish served with wild rice and asparagus, finished with a blood orange glaze salmon tomato-basil salad grilled salmon served over mixed greens lightly tossed in a fresh tomato-basil vinaigrette, topped with roasted tomatoes, sliced peach and pepitas mussels linguini pei mussels steamed in a garlic and saffron broth with roasted tomatoes, leeks and linguini
Posted on: Wed, 19 Mar 2014 17:11:19 +0000
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