Month: August 2016

Appetizer: Cajun Lobster Dip – lobster, veggies, cream cheese, panko crumbs, served with toast points. Soup: Chilled Cantaloupe with chipotle crema and parsley oil. Entree: Blackened Red Snapper served over spicy okra slaw | Peach, fig, bleu cheese, pancetta salsa topped with grapefruit beurre blanc. Entree: Braised Lamb Shank served over sugar squash stuffed with… Read more »

Appetizer: Zucchini Onion & Potato Tart with Pancetta & Gruyere. Soup: Grilled Corn Chowder with Avocado: Cup | Bowl Entree: Seared Rockfish served over Curried Japanese Eggplant & topped with Chili Vinnie & Roasted Beet Relish. Entree: Guava Jerked Rubbed Ribeye served with Cantaloupe Slaw & Caribbean Potato Salad. Entree: VA Seafood Bake | Shrimp,… Read more »