Chef’s Tasting menu
$34.95 per person
(Week beginning February 1st)
Course One
Jumbo Lump Crab Chowder
With a Tomato Citrus Broth, Roasted Root Vegetables
accented by Caramelized Onion Foam
Course Two
Pan Seared Red Snapper
Resting on a Rustic Orzo Pasta with Oven Roasted Garlic, Broccolini
and oven Dried Tomatoes finished with a fresh
Asparagus Butter and a Black Pepper Oil
-Or-
Grilled NY Strip Steak
Resting on Crispy Fried fingerling potatoes and Tender
Haricot Verts tossed in a Herb Compound Butter and
accented by a Pomegranate Veal Demi Glace
Course Three
Please choose one of our desserts from our dessert tray
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