Red meat, with olive oil, sea salt and Montreal seasoning-
As well grilled with natural wood charcoal, pork chops with a sweet & tangy Polynesian glazing sauce (gluten free) with a complimentary kale salad.
Wild Alaskan salmon (cooked slowly for 45 min. at 275°), marinated in a blend of lemon juice and new Zealand sauvignon blanc, sweet onions, adobo- black pepper & coconut oil. Along with organic hass avocado slices and a high fiber whole wheat pita. The high protein, high fat diet, from natural sources, conpliments one another in absorption and allows the body to utilize all the constituents.
of course- Workin from the middle we’ve got a nice red romaine and fill medley tossed in some fresh lime. Tossed in a little Evoo to balance the herbaceous fresh dill. Cherry tomatoes… Then we’ve got some grilled and chilled asparagus and carrots. Those are Brussels from the deli. Some red onions and red peppers. On the mini bagels we’ve got a silly goat feta and smoked king salmon. I’ve also put some cypress grove cheese on the platter topped it with some delicious capers. We’ve also got some crispy applewood smoked bacon…