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Roasted Salmon with Pesto Crust and Napoleon of Wilted Spinach and Oven-dried Tomatoes with Red Onion-Cilantro Relish

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Sautéed Halibut Cheeks on Fried Potatoes and Artichokes

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Seared Rockfish with Late Summer Beans, Tomatoes, Lemon, and Tarragon

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Smoked Onion and Chanterelle-Goat Cheese Strudel

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Susan Boulot (Retired)

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Sweetbreads with a Balsamic Mustard Demi-glace and Roasted Shallots

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