Weekly Prix Fixe Menu Recipe
Indulge in Chef Cameron's weekly prix fixe menu offerings this summer for a more personal glimpse into his culinary creativity.
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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Appetizer
Slice the heirloom tomatoes and arrange them on a serving plate. Place the burrata on top, drizzle with basil pesto and balsamic reduction, and sprinkle with sea salt.
Main Course
- 2
Prepare the Salmon
Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and pepper. Place the salmon fillets on a baking sheet, brush with the olive oil mixture, and surround with asparagus. Bake for 15-20 minutes or until the salmon is cooked through.
Dessert
- 3
Serve the Dessert
Spoon the chocolate mousse into serving dishes, top with fresh raspberries, and garnish with mint leaves.