pan-roasted halibut seasonal organic vegetables, fennel and walnuts with a miso reduction
arugula fennel cilantro red pepper bean sprouts with an orange citrus fig vinaigrette
panacotta with passion fruit marmalade and raspberry coulee
pan seared bronzing with white bean casolette, goat cheese polenta, roasted artichoke and asparagus
tri-cheese ravioli (goat, asiago, parmesan) with butternut squash white wine sauce
fig salad with sherry vinaigrette
THE MOROCCAN CHEF 