Month: July 2016

Appetizer: Lobster Roll served with Fries. Soup: Watermelon Gazpacho: Cup | Bowl Entrée: Seared Cobia topped with Sweet Thai Basil Sauce; served over Snow Pea & Jasmine Rice Salad. Entrée: Veal Scaloppini topped with Heirloom Tomatoes, Red Onion, Basil served over Spaghettini in Olive Oil & White Wine. Entrée: Shrimp & Pork Picadillo topped with… Read more »

Appetizer: Escartgot & Crostini | Butter, Garlic & Lemon Mustard Aioli. Soup: E.S. Seafood Chowder: Cup | Bowl Entrée: Honey Chipotle Sockeye Salmon served over Curried Cous Cous topped with Peach, Bacon & Tomato Relish. Entrée: Seared Tournedos served over Horseradish Mashers, Summer Succotash topped with Anchovy Onion Butter. Entrée: Seafood Enchilada | Shrimp, Scallop,… Read more »