december edition
New Year, New Menu
Seared Salmon Salad with Mango Salsa Mango Salsa 529789 529793 529794
1/10 lb 1/10 lb 1/10 lb
Salmon Portion B/S Ind VP FZ 4 oz Salmon Portion B/S Ind VP FZ 6 oz Salmon Portion B/S Ind VP FZ 8 oz
415804
2/2-4 lb
Smoked Atlantic Salmon Sliced
529069 421162 421165
5/2 lb 5/2 lb 5/2 lb
White Shrimp 16-20 CPDT/ON FZ White Shrimp 21-25 CPDT/ON FZ White Shrimp 26-30 CPDT/ON FZ
391907
320/.5 oz
Mini Crab Cakes
3 mango(es) (diced) 1 bunch Peak Fresh Produce Onion(s), green (chopped) 8 tomato(es), Roma (diced) 1 Peak Fresh Produce onion(s), yellow (diced) 1/4 Contigo jalapeño pepper (seeded and diced) 1 tsp. Peak Fresh Produce Cilantro (chopped) 3 Tbsp. lime juice, fresh squeezed 1/2 cup West Creek Honey 1/4 cup Piancone olive oil, extra virgin 3 tsps. vinegar, rice wine 1 tsp. salt 1 tsp. pepper, freshly ground
Seared Salmon
8 oz. Empire’s Treasure Salmon Fillet(s) 1/2 tsp. Burst™ Cumin, Ground 1/2 tsp. Burst™ Chili Powder 1 avocado(s) (sliced) 8 slices Peak Fresh Produce cucumber(s) 8 wedges tomato(es) 4 cups Peak Fresh Produce Spring Lettuce Mix 1/2 cup tortilla strips, tri-color 1 cup mango salsa (Recipe follows) 1/2 cup Village Garden Balsamic Vinaigrette Dressing