Pan Steamed Littleneck Clams and Nova Scotia Bay Mussels in an Aromatic Anchovy Based Italian Tomato Sauce with Penne Pasta and Shaved Parmesan
Seafood
Entree Selections Served with the Chef's Nightly Selection of Vegetable
Tuna Veracruz
Skillet Seared Medium Rare Yellowfin Tuna in a Citrusy and Mild Chile Enhanced Tomato Sauce with Sweet Peppers, Olives, Onions, and Capers over Linguine Pasta
Mariscos Columbiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Rice Pilaf.
Salmon and Shrimp Salamina
Lemon Zest and Olive Oil Broiles Salmon with Shrimp, Kalamata Olives, Capers, and Sweet Peppers served with a Summery Pearl Cous-Cous Salad with Feta, Fresh Herbs, and Sundried Tomato
Creole Shrimp and Grits
Skillet Seared Jumbo Shrimp with Sweet Peppers and Vidalia Onions tossed in a Creole Bloody Mary and Smoked Bacon Tomato Sauce over Creamy Aged Cheddar Grits
Chesapeake Bay Blue Crab Cakes
Skillet Seared Blend of Jumbo Lump, Backfin, and Claw Crab Meats Lightly Bound. Served with Basil Artichoke Tartar Sauce and Sesame Rice Pilaf.
Broiled Cod and Crab Mornay
Butter Broiled Cod and Blue Crab with an Herbaceous Three Cheese Bechamel. Served with Vidalia Rice Pilaf
Asian Scallops
Skillet Seared Jumbo Atlantic Sea Scallops with a Drizzle of Mild Wasabi Lime Aioli. Served with Lemongrass and Coconut Infused Jasmine Rice.