Pan Seared Fish in Mango Beurre Blanc Sauce
Friday, July 22nd, 7-9pm

Chef Alan will begin this class demonstrating how to prepare a Grilled romaine Heart salad garnished with a roma tomato and fresh avocado relish and topped with a Blood Orange oil and Grapefruit balsamic vinaigrette, the main entrée is a pan seared fish and Chef will show you how to prepare the Mango Beurre sauce it will be served with fresh roasted asparagus spears.

$50.00 per person