Apple Cider Salmon with Capers

Challah Bun

Soup

Potato Leek

Salad

Tender cooked Quinoa with Sun Dried Cranberries, Heirloom Carrots, Red Onions and Arugula with a Red Wine Vinaigrette

Entrée

Pan Seared Salmon topped with a Fresh Herbs, Apple Cider and Honey Caper Sauce served with Roasted Baby Red Potatoes and Radishes

Chef Choice Dessert