Daily Lunch Specials Recipe
Unique specials created by Chef Stephen Ollard featuring local catches like Red Porgy, Swordfish, and Arctic Char, served with two incredible sides each.
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Ingredients
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Main Dish
Sides
Method
Preparation of Fish
- 1
- 2
Preparation of Sides
- 3
Prepare Asparagus and Potatoes
In a pot, boil the baby potatoes until tender. In the final 5 minutes, add the asparagus to the pot. Drain and set aside.
- 4
Sauté Spinach
In a skillet, melt butter over medium heat. Add fresh spinach and cook until wilted. Drizzle with balsamic vinegar before serving.
- 5
Roast Cherry Tomatoes
On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 15-20 minutes.
