See larger Marco Island Yacht Club Executive Chef Michael Johnson is pictured in the Harbour Room with his new dinner menu appetizer, Smoked Salmon Platter, includes rosettes of smoked salmon garnished with traditional diced red onion, capers, chopped egg, whipped cream cheese, organic radish sprouts and toast points.

Photo by JENINE C. OUILLETTE

Marco Island Yacht Club Executive Chef Michael Johnson is pictured in the Harbour Room with his new dinner menu appetizer, Smoked Salmon Platter, includes rosettes of smoked salmon garnished with traditional diced red onion, capers, chopped egg, whipped cream cheese, organic radish sprouts and toast points.

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