Art Institute of Vancouver Entree: Sous Vide Sword Fish with Coconut Scented Quinoa, Tropical Fruit Salsa, Seared Scallop on top of a Pickled Fennel and Asparagus Salad and Grilled Papaya Puree
Art Institute of Vancouver Entree: Sous Vide Sword Fish with Coconut Scented Quinoa, Tropical Fruit Salsa, Seared Scallop on top of a Pickled Fennel and Asparagus Salad and Grilled Papaya Puree
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