Chef Specials: 8/17–8/30

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 rice, dates, onions and peppers topped with mint coulis.

Entree: Tenderloin & Crab Cake Tower served over avocado mashers topped with caramelized onion tomato jam.