Chef Specials: 7/6-7/19

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.