Here’s the menu I created just for their special night:
Orange and Rosemary Prosciutto-wrapped Shrimp
Grilled Diver Scallops with Macadamia Pesto over Roasted Tomato Sauce
Seared Mahi Mahi with Israeli Couscous and Zucchini in a Saffron Tomato Broth
Champagne Zabaglione with Fresh Fruit Compote
Originally posted 2010-10-30 19:32:00.