Mother's day MENU APPLICATIONS
Burrata and Roasted Peach Salad ITEMS
PFS ITEM #617157 - Piancone - Burrata Ball PFS ITEM #871605 - 2 oz - Roasted Peaches PFS ITEM #280648 - Conway Balsamic Dijon Vinaigrette PFS ITEM #386501 - Divina Roasted Tomato in Oil ½ oz - Arugula Salt and pepper
PREPARATION Place the tossed greens in a round bowl. Cut the burrata in ½ and place on top of the greens. Season the cheese with salt and pepper and top with the peaches. Garnish the plate with the tomato.
Grilled Lobster Flatbread ITEMS
PFS ITEM #595176 - Heritage Ovens - Flatbread PFS ITEM #525608 - Baywinds - 4oz - Lobster Tail PFS ITEM #42568 - 2oz - Conway - Southern Gourmet Dressing PFS ITEM #645224 - Piancone - Wine Basil Vinaigrette PFS ITEM #310476 - 1 oz - Fresh Pico 1 oz Pickled Onion PFS ITEM #625682 - ½ - Avocado, Sliced Thinly ½ oz Arugula
PREPARATION Grill the flatbread on both sides. Top with the dressing and finish with avocado, avocado and pico. Finish with the arugula.
Seared Scallops with Kale and Grains ITEMS
PFS ITEM #537461 - Empires Treasure Fresh u-10 Scallops PFS ITEM #506445 - 5oz - Simplot Kale and Grain Blend PFS ITEM #488885 - 1oz - True Leaf - Fresh Kale Blend PFS ITEM #587291 - Piancone Olive Oil
Salt and Pepper
PREPARATION Sear the scallops in olive oil until golden brown and cooked through. Heat the grains in olive oil over medium heat until hot. On a rectangle plate, place the grain blend down and top with the scallops. Garnish with the dressed kale.