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, Crabmeat, Black Beans & Cheddar Jack Cheese wrapped in a Flour Tortilla topped with Blueberry Mole served over Rice.