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
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.
Jumbo Atlantic Sea Scallops, Shrimp, Alligator Sausage, and Crawfish Tails Bronzed on Seasoned Iron with Creole Spices and tossed in a Smoked Bacon & Bloody Mary Tomato Sauce. Served with White Cheddar Grits
Pan Seared Breast of Chicken with Sauteed Blue Crab, Pears, Toasted Almonds, Dried Cranberry, and Creamy Kahlua Sauce. Served with Maple Roasted Shallot Pilaf.
Steamed Mussels (New Zealand Green Lip on the Half Shell) in a Belgian Wheat Beer Broth with Citrus Zest and Fresh Herbs. With Grilled Bavarian Loaf Slathered in Roasted Garlic/Honey Butter. (Substitutions of White Wine and Maple Roasted Shallot Pilaf as a Gluten Free Option)
Seared Gulf Shrimp Marinated with Garlic, Fresh Thyme, and Rosemary. Served with Lobster Pieces in a Creamy Preserved Lemon/Sundried Tomato/Wild Mushroom Risotto
Seared Duck Breast, Venison Sausage, Rabbit Tenderloin, and Wild Boar in a Velvety Sauce Blanchette with Root Vegetables. Served in a Toasted Bread Bowl. (Substitution of Maple Roasted Shallot Pilaf as a Gluten Free Option)
Lightly Smoked and Seared Dry Aged Tenderloin of Beef Medallions Sliced From the Prized Chateau Briand. Topped with Boursin Cheese Compound Butter and Served with Creamy Au Gratin Potatoes and a Drizzle of Chianti Reduction
Sweet and Hot Peppers, Kalamata Olives, Capers, and Sun Dried Tomatoes in a Creamy Risotto Topped with Feta and Parmesan Cheeses
Shiitakes, Crimini, and Oyster Mushrooms Sauteed in Walnut Oil with Caramelized Shallots. Served With a Blend of Six Wild Rices in a Maple Glazed Acorn Squash Bowl. Garnished with Toasted Almond and Dried Cranberry. (Vegan/Gluten Free/Soy Free/ Heart Healthy)