The Wharf...
	12 grain Wild-Rice Bed ... topped with Tender Filet Mignon... Maine Lobster tails... Jumbo Shrimp... A Shrimp & Crab Cake, chunks of fresh pineapple... and topped with Rainier Cherries. Served with a Teriyaki-Mango-Mandarin side sauce.©TLC®tm A Great Catch!

Seared Steak with Rosemary... Saffron Rice...Spinach... In a small skillet add 3 tablespoons of olive oil & Rosemary, stirring constantly on medium heat for about 5 to 7 minutes. Take off heat and place on a platter. Pat steak dry and and season both sides with salt and pepper, and/or a spice blend if you prefer. Place two tablespoons of canola oil in a cast iron skillet and heat until hot but not smoking. Add the steak, turning only once for about 3 to 5 minutes on each side. 5 to 7 minutes if you prefer it more done. Remove from heat and place in platter with oil and Rosemary basting the steak both sides. Let rest for 5 minutes. Cut steak into thin slices and place on platter. Cook rice approx 20 minutes, and spinach for about 3 to 4 minutes. Place Rice in center of platter and spinach around the outside.

The Lighthouse..
	A Filet Medallion cooked Medium Rare in a Pineapple-Starfruit marinade with a Maine Lobster Tail and a tower of Large Shriimp cooked in an Apricot-Mango marinade topped with Pineapple and a Rainier Cherry. Side include fresh slices of Pineapple, Strawberries and mango; and a slice of the Broccoli-Scallop dish from the above recipe. Amazingly Delicious!

Roasted Broccoli & Cauliflower... with Pine Nuts... and Pumpkin Seed Kernals... PreHeat oven to 400 degrees. Cut broccoli and cauli in florets. Smash 3-4 cloves garlic. Place all in a baking dish and toss around with 3 tablespoons of olive oil - coat well. Season with salt and pepper, and place thyme sprigs on top. Bake for about 10 mnutes, tossing once to coat - add more oil if necessary. Remove thyme sprigs and place on broil for about 2 minutes. Remove from oven. Add Asiago cheese on top. Serve hot or room temp - Not Cold.