[Turning up the spiciness factor, the blackened shrimp salad is prepared with avocado, peppers, sugar snap peas, red onion, tomato, micro cilanto, crisp tortilla strips and a cilantro lime vinaigrette with mixed greens and peanut sauce.]
I picked the roasted salmon with a fresh vegetable succotash and opted for gluten-free quinoa instead of the herb farrotto, which is wheat-based. The dish was superb, the succulent salmon prepared perfectly. And a melange of vegetables comprised the delicious succotash with nary a lima bean to be found. The neutral quinoa picked up the luscious flavor of the accompanying lemon broth.
Being Saturday, my dining companion had to try one of the a la carte weekend brunch offerings, a speck prosciutto sandwich with arugula and fluffy scrambled eggs in a delicate English muffin. It arrived atop a plank with lightly seasoned roasted potatoes and a side of wonderfully ripe fruits, no mean feat in winter.