Light May Menu

FISH
Roasted Salmon with Pickled Persian Cucumbers and Radish
Roasted Halibut with Oven Roasted Summer Squash
Lemon Sole with Fine Herb Sauce
Blackened Fish Tacos
Baked Salmon in Puff Pastry
SIDES
Vegetarian Lentils, Sunflower Seeds and Green Onions
Red Cabbage and Toasted Sesame Seed Slaw
Green Faro with Roasted Red and Yellow Pepper
Roasted Artichoke Hearts with Lemon and Thyme
Roasted Broccoli with Sesame and Cumin
Quinoa Tabouleh with Corn and Scallion
Sautéed Haricot Vert, Asparagus and Golden Beets
Baked
Feta and Spinach Phyllo Pie
Summer Squash Quiche
Broccoli and Roasted Pepper Quiche
Zucchini Dill and Parmesan Tart
Herb Crepes with Black Pepper Mascarpone Filling
Sweet Ricotta Tart with Cornflake Crust
Spring Vegetable Gratin
Mushroom Lasagna
Creamy Mac and Cheese with Toasted Breadcrumbs
Dessert
Cherry Cheesecake
Blueberry Cheesecake
Chocolate Brioche Bread Pudding
Chocolate Mousse
Lemon Trifle
Mixed Berry Fruit Crisp