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Lily's Chicken
A seasoned and grilled chicken breast (8 oz) topped with Chevre goat cheese, sauteed spinach, artichoke hearts, and lemon basil butter sauce.
Pecan Parmesan Crusted Trout
Rainbow trout (10 oz) coated with crushed pecans, Parmesan cheese and garlic breadcrumbs.
Sauteed and topped with artichoke hearts, and lemon basil butter sauce.
Tilapia Imperial
Pan-seared, then baked and stuffed with shrimp, scallops, and crab meat with parmesan and gruyere cheese and topped with a lemon caper butter sauce.
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