Odyssey Lake Michigan
James Beard Eats Week
  • Seared Fresh Ahi Tuna with Jalapeño Pepper & Coconut Sauce Rice Noodle Salad with Rice Vinegar | Baby Bok Choi | Mint, Cilantro & Basil | Fresno Chili Pepper | Scallions

    Oven Roasted Frenched Chicken Breast with Rosemary & Thyme Warm Yukon Gold Potato Salad with Scallions | Creamy Crimino Mushroom Sauce | Haricots Vert