Seared Sea Scallops with Lemon Cream Sauce
Pumpkin Bread Pudding with Homemade Caramel Sauce
Cold Avocado Soup with Bacon Lardoons
Fresh Raspberry Vinaigrette
Seared Ahi Tuna with Sesame Seeds and Ginger Sauce
During the winter months I make a different soup every day- mushroom bisque is my favorite. I start off with some baby -bellas (mini portabella mushrooms or regular will do).
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
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