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Lunch & Learn by CHef Ogle at CAI December 3, 2004
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Amuse
Smoked Shrimp Mousse
Salad
Mixed Greens with Tequila Lime Vinaigrette and Grape Tomato
Appetizer
Spicy Lemon Fennel Calamari with Asian Slaw and Saffron Aioli
Entree
Snapper
En Croute, Lump Crabmeat, Bechamel Sauce
Honey Roasted Nuts, Braised Spinach
Dessert
Ginger
Infused Creme Brulee
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