Starter: I love scallops, so a scallop salad makes sense, no? Seared scallops on a bed of mixed greens tossed with bacon and sesame seeds and a flaxseed oil/plum vinegar/brown sugar dressing. Sprinkled with fried shallots.
Main: Swordfish. I’ve never had it before, so I thought why not. Seared, in a Thai ginger lime marinade. Side of sauteed veggies from the garden/farmer’s market (chard, green beans, sweet pepper, broccolini) and side of mashed potatoes.
Dessert: Ben made flourless orange cake. He also made a chocolate sauce with some blackberries to go with it.