Category: News

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 »

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 »