For the week of July 20-26, 2019
Grilled European Seabass with Brussel sprouts, onions and bell pepper in a balsamic reduction. Served with a side of Tzatziki sauce.
Grilled European Seabass topped with roasted peppers and lemon slices. Served over brown rice, sautéed spinach with garlic and cherry tomatoes.
Café Featured Oyster of the Week
WILDCAT COVE OYSTERS
From Northern Puget Sound, Washington, we bring you Wildcat Cove Oysters. These 3-inch size oysters have a distinct, fluted cup, stone with green flora shells. The flavor is a gentle brine with a soft meat and a clean melon rind finish.
Give this wonderful oyster a try this week!