Whole Baked Sea Bass; Short Grain Rice, Red Rice and Barley with Currants, Shiitake Mushrooms and Toasted Almonds; Carrot Ribbons with Lemon Juice, Olive Oil and fresh Coriander; Blanched Savoy Cabbage and Kale sauteed with Sesame Oil and Toasted Pumpkin Seeds; all dressed with a Salsa Verde courtesy of a River Cafe recipe picked up at Fred & Fran’s.
