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,… Read more »