Tuesday 18 October 2005
Watercress Salad Tossed In Extra Virgin Olive Oil
With Quartered Campari Tomatoes
Sprinkled With Balsamico
& Topped With Shaved Argentinian Reggianito
Topped with Garlic Toasted Pignoli
Loaf Of Inverted Tri Color Bell Peppers
Mint Olive Oil Rubbed Salmon
Layered With Fresh Basil Leaves
Vietnamese Garlic Butter Fried Rice
&
Thin Slices Of Swiss Gruyere
Topped With A Nipple Of Sour Cream & Sicilia Lemon
Made Fresh To Order!
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