Mom and I had to take care of some personal business this morning.  Afterward, we stopped off at South Florida’s culinary school, Café Protégé for lunch.  This casual dining room featured a simple, yet elegant lunch menu filled with relatively healthy choices. 

Mom and I decided to share an appetizer of lobster ravioli served on top of lobster bisque and topped with a brunoise of mango and a crispy julienne of sweet potatoes.  I was pleasantly surprised to find real pieces of lobster inside the lightly fried ravioli and I enjoyed the combination of mango, crispy sweet potato, creamy bisque, and lobster ravioli in this dish.

For our main courses, Mom ordered a pecan-encrusted chicken cutlet served under a bed of lightly dressed greens.  I tasted her chicken and found it moist and juicy inside and crispy outside.  I ordered the tilapia and shrimp in a Madera wine sauce.  My tilapia came pan-fried in panko breadcrumbs, served on top of a julienne of summer squash and zucchini.  On top of the fish, they served tomatoes, artichoke hearts, mushrooms, wilted spinach, and shrimp.

These students really did a yeoman’s` job in creating our meal.  Lunch turned into a pleasant interlude in an otherwise busy day.