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Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Seafood Veracruz
Skillet Seared Shrimp and Scallops with a Veracruz Styled Sauce of Citrus, Tomato, Peppers, Olives, and Capers. Served over Linguine Pasta
Uptown Succotash
Steamed and Shredded Lobster and Lump Crab tossed in a Triple Succotash of Lima Beans, Stewed Tomato, and Grilled Corn. Served with Savory Aged Cheddar Grits
Jamaican Curry Shrimp
Sauteed Jumbo Shrimp with Sweet Peppers, Scallions, Garlic and Shallots in a Mild Coconut Curry Broth over Jasmine Rice
Blue Crab Picatta
Sauteed Lump and Claw Crab Meats (5oz.) with Capers, Garlic, Shallots, and Lemon Zest in a Chablis Butter Sauce over Linguine Pasta
Mussels Fra Diavolo
Pan Steamed Nova Scotia Bay Mussels with Garlic, Shallots, Spicy Tomato and Herb Broth, Penne Pasta and Shaved Parmesan
Georgian Shrimp and Scallops
Zesty Skillet Seared Shrimp and Scallops with a Southern Sweet Corn Triple Succotash with Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
Seafood Colombiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Jasmine Rice.
Low Country Skillet
Skillet Seared Jumbo Shrimp, Scallops, Crawfish Tails, and Andouille Sausage with Sweet Peppers and Vidalia Onions tossed in a Creole Bloody Mary and Smoked Bacon Tomato Sauce over Creamy Aged Cheddar Grits
Crab Cakes deMedici
Skillet Seared Crabcakes Made from a Blue Crab Blend of Jumbo Lump, Backfin, and Claw Crab Meats over Penne Pasta in a Creamy Tomato Basil and Garlic Ambrosia Sauce