Well, Chef Todd’s special for the week turned out to be a salmon in a crust, all right, but it’s a bit different from a Salmon Wellington. What exactly is a Salmon Coulibiac? Traditionally, it’s a French-inspired dish from Russia that originated around 1900, consisting of layers of fish, rice, and vegetables all wrapped up in a puff pastry loaf. Chef Todd’s approach is a bit different; he has topped delicious salmon with a salmon mousse, baked it in brioche, a breadlike crust, and served it with a lemony sauce. Alongside, there’s a wonderful shrimp-and-crab crème caramel atop a bed of sautéed spinach. It’s a very special treatment of seafood that we believe you will truly enjoy. Come in and try it!