Tuesday Prix Fixe Recipe
A seasonally inspired four-course prix fixe dinner offered every Tuesday night.
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Ingredients
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Appetizer
Main Course
Dessert
Drink
Method
Appetizer
Prepare the Salad
In a large bowl, combine fresh arugula and cherry tomatoes. Drizzle with balsamic vinegar and olive oil. Toss gently to coat. Sprinkle with shaved Parmesan cheese and serve.
Main Course
Cook the Salmon
Preheat the oven to 400°F (200°C). Place salmon fillets on a baking sheet, season with salt, pepper, and fresh dill. Squeeze lemon juice over the fillets. Add asparagus around the salmon. Bake for 15-20 minutes or until the salmon flakes easily with a fork.
Dessert
Prepare the Berries
In a serving bowl, layer fresh mixed berries and top with Greek yogurt. Drizzle with honey and garnish with mint leaves.
Drink
Serve the Drinks
Chill the white wine and sparkling water. Serve chilled alongside the meal.