• September Recipe of the Month

    Dill Cream Sauce- Yields 20-25 servings

    2T- Olive Oil

    2T- Shallots, minced

    ¼ C- Fresh Dill

    1- Lemon, zest & juice

    ½ C- White Wine

    3 C- Heavy Cream

    Salt & pepper, to taste

    1.Sauté shallots in olive oil until translucent.

    2. Deglaze with white wine and let reduce by half.

    3.Add dill and juice and zest.

    4.Add heavy cream.

    5.Bring to a boil and reduce to a simmer. Let simmer for 20-30 minutes, or until thickened.

    6.Season with salt and pepper to taste.

    Our Chef seasons the salmon with salt & pepper and grills before drizzling with the Dill Cream Sauce.