12 oz. of Shrimp, Lobster, Scallops, and Crab Broiled in Herb Butter served with Sweet Pepper Rice Pilaf.
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Seafood Oaxaca
Shrimp, Scallops, Crab, and Shiitake Mushrooms in a Creamy Mexican Street Corn Sauce with Roasted Red Pepper Rice. Topped with Crispy Cumin Dusted Tortilla Straws.
Jamaican Curry Shrimp
Sauteed Jumbo Shrimp with Sweet Peppers, Scallions, Garlic and Shallots in a Mild Coconut Curry Broth over Jasmine Rice
Mussels Fra Diavolo
Pan Steamed Nova Scotia Bay Mussels with Garlic, Shallots, Spicy Tomato and Herb Broth, Penne Pasta and Shaved Parmesan
Rappahannock Blue Catfish
Cajun Spiced and Skillet Seared Rappahannock Blue Catfish with Chipotle Honey and 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