Redfish Class

Summer Berry Spinach Salad with Honey Poppy Seed Vinaigrette Tender baby spinach topped with ripe strawberries, sweet blueberries, thinly sliced red onions, and creamy goat cheese for a beautiful combination of flavors and textures. Finished with a house-made honey poppy seed vinaigrette that adds a delicate sweetness and bright acidity, making this salad a refreshing celebration of summer produce. Pan-Seared Redfish with Crabmeat Beurre Blanc Fresh Gulf redfish expertly pan-seared to achieve a perfectly crisp exterior while maintaining its tender, flaky interior. Topped with a luxurious crabmeat beurre blanc—a silky French butter sauce enriched with sweet lump crabmeat and subtle citrus notes. Served over creamy Parmesan risotto, slow-cooked to velvety perfection, alongside garlic-roasted asparagus for an elegant coastal-inspired entrée that showcases rich seafood flavors and refined technique. Rustic Pear Galette with Spiced Whipped Cream Delicate slices of ripe pears baked in a buttery, flaky pastry crust and lightly seasoned with warm cinnamon and baking spices. This rustic French-style tart is baked until golden and caramelized, then served with a cloud of house-made spiced whipped cream infused with hints of vanilla and cinnamon. A simple yet sophisticated dessert that perfectly balances comforting flavors with elegant presentation.