Wednesday, April 7, 2010

Easter Dinner

Pan fried haddock with capers and parsley. Roasted baby carrots and haricots verts with chervil, tarragon, and parsely. Savory wild rice.


Salad of red butter lettuce, romaine hearts, frisee, French breakfast radish, plum tomato, roasted red and gold beets, scallions, olive oil, champagne vinegar, cracked black pepper.


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