Lightly Floured and Flash Fried Calamari with Sweet and Hot Peppers, Mediterranean Olives, and Parmesan Cheese Served with Warm Sauce Romesco made From Roasted Red Peppers and Toasted Almonds
Jumbo Atlantic Sea Scallops Bronzed in Seasoned Iron with Creole Spices. Served with a Smoked Bacon & Bloody Mary Tomato Sauce and Andouille Sausage Dirty Rice #
A Medley of Jumbo Gulf Shrimp, Atlantic Sea Scallops, and New Zealand Green Lip Mussels Served over Hand Rolled Herb Tagliatelle Pasta and a Hearty Italian Sausage and Summer Vegetable Ragout
Griddle Seared Jumbo Gulf Shrimp Marinated with Garlic, Fresh Thyme, Rosemary, and Zest of Lemon Served with Sun Dried Tomato / Wild Mushroom Risotto and Chianti Reduction
Lightly Smoked and Seared Dry Aged Tenderloin of Beef Medallions Sliced From the Prized Chateau Briand, Topped with Stilton Blue Cheese Compound Butter and Served with Whipped Yukon Gold Potatoes and a Drizzle of Chianti Reduction.
Prized New Zealand Green Lip Mussels Steamed on the Half Shell, Served in a Silky Creamy Spanish Saffron Broth with Grilled French Batard Slathered in Lavender, Honey, Roasted Garlic, and Bistro Garden Herb Butter #
Chef's Daily Selection of a Mild Fresh Caught White Fleshed Flat Fish such as Flounder, Sole, or Halibut. Topped and Oven Broiled with a Blend of Lump and Claw Crab Imperial. Served with Roasted Shallot Pilaf and Sauce Maltese (Blood Orange, and Tarragon Enhanced Hollandaise)
Preserved Lemon and Sun Dried Tomato Risotto with a Forest Blend of Wild Mushrooms Paired with White Balsamic Dressed Red Onion and Heirloom Tomatoes, Feta Cheese and Summer Melon Salad #
Pan Steamed Littleneck Clams, Mussels and Shrimp in Chardonnay Butter with Genoa Salami and Heirloom Tomatoes. Served the Caprese Style over Pinenut Pesto Dressed Perciatelli Pasta and Fresh Mozzarella.