Kellari Taverna

Thursday, March 15, 2012

Spiced Ahi Tuna, sauteed white asparagus & sweet potato puree, Commandaria wine reduction.

Pan-roasted Local Rockfish served over Celery Root Puree, Braised Escarole and accompanied with a Carrot, Ginger and Apple Vinaigrette.

Baked Lemon Sole over a vegetable risotto, garnished with microgreens.

Pan-roasted American Red Snapper served over Roasted Spring Vegetables with a Paprika Sauce.

Pan-seared Siberian Sturgeon over both a sweet & chick pea ragoût , topped with fried shrimp brochette.

Pan-roasted Rockfish served with a Tabouli and Feta stuffed roasted Tomato.

Pan-seared Striped Bass over saffron risotto, steamed broccoli and red beets, garnished with flash-fried zucchini.

Pan-seared Red Fish over steamed spring vegetables and almond pesto.

Pan-roasted Local Rockfish served over Roasted Cauliflower, Garbanzo Beans and Red Pepper with a Chimichurri.

Pan-seared Black Striped Bass, saffron pureed potatoes, haricot verts & cherry tomato salad.