Seared Jumbo Scallops and Andouille Pork Sausage in a Smoky Gumbo Sauce over Rice Pilaf
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Island Curry Shrimp
Sauteed Jumbo Shrimp in a Mild Jamaican Curried Coconut Broth with Hints of Pineapple, Vanilla, and Caribbean Spices
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
Clams Capicola
15 Pan Steamed Eastern Shore Littleneck Clams with Diced Capicola Ham and Linguine Pasta in a White Wine Butter Sauce
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
South by Southwest Salmon
Skillet Seared Salmon and Chipotle Honey Garlic Glaze with Cumin Dusted Tortilla Straws over Stone Ground Aged Cheddar Grits.
Tuna Puttanesca
Pan Seared Pacific Tuna Steak in an Aromatic Italian Tomato Sauce with Cavatappi Pasta and Shaved Parmesan
Seafood Columbiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Rice Pilaf.
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