Fresh Whitefish Filet with Personal Chef Alan

Fresh Whitefish Filet in a Fresh Tomato, Fennel and Saffron Sauce over Arborio Rice Evening with Personal Chef Alan

Starter: Bruschetta with Sautéed Sweet Peppers

Toasted baguette rounds, buttered with garlic while warm and topped with a mixture of sautéed sweet peppers, tomato, onion, fresh thyme, Leaning Ladder Traditional Aged Balsamic Vinegar and shaved parmesan.

Salad: Peach and Burrata Caprese

Fresh basil, fresh sliced peaches arranged on a plate with a small burrata ball in the middle. Topped with chopped candied pecan pieces and drizzled with a hot honey and Leaning Ladder Olive Oil mixture. Garnished with fresh mint chiffonade.

Entrée: Fresh Whitefish in Sauce

Fresh market available whitefish such as Chilean sea bass, grouper or halibut cooked in a fresh tomato, fennel, garlic, white wine, saffron, oregano, Leaning Ladder Olive Oil and butter sauce served over a bed of Arborio rice infused with orange zest, bay leaves and cloves.

Dessert: Macerated Berries with Whipped Cream

Fresh strawberries, fresh blueberries macerated with fresh mint, honey, Grand Mariner and Leaning Ladder Blueberry Balsamic Vinegar topped with whipped cream and chopped pistachios.