Restaurant challenges combine to make a very long list. Being able to keep up with the trends and desires of your guests can make or break your business. As we move into our second season, and making the move from a capacity of 70 seats to 267 seats, we are constantly listening to our audience and asking questions.
As we have adapted to dietary restrictions and customer palates, we have gained an enormous amount of knowledge. Life changes daily, and so do our desires for a healthier lifestyle.
Salmon has become a favorite, as well as fresh spinach. One of our customer favorites, a 7 oz filet of Norwegian salmon, grilled and topped with our Mango demi glaze, lying beautifully atop a bed of baby spinach. Sprinkled with Gorgonzola, fresh sliced strawberries, caramel pecans and thinly sliced red onion… beautiful to look at and deliciously satisfying. Don’t forget a drizzle of Sweet n’ Sour Vinaigrette!
Sweet n’ Sour Vinaigrette dressing, is a much loved choice for many salads. The sweetness and smokiness combine to tingle your tongue.
Recipe for 16 ounces
- 1 cup Canola oil
- 2 oz Champagne vinegar
- 1/2 cup sugar
- 4 oz Light Karo Syrup
- 2 tsp finely minced Vidalia onion
- 1 tsp Smoked Paprika
Blend well and Enjoy.Email This Post