Chef Robs Specials of the Week: Fire Roasted Tomato Bisque- Roasted Plum Tomatoes, blended with Aromatic Vegetables. Finished with Cream & Fresh Herbs. Garnished with an Irish Cheddar Pumpernickel Grilled Cheese Zucchini Ribbons- Thin Shaved Slices of Zucchini, layered with Parma Ham & Provolone Cheese. Lightly Breaded & Flash Fried. Served with a Zesty Marinara Sauce. Seafood Bouchee Saute- Gulf Shrimp, Scallops, & Blue Crab tossed in a Sherry Cream & Garlic Butter. Served in a Puff Pastry Dough. Veal Chop Niece- Center Cut Cowboy Style Veal Chop, topped with a Roasted Garlic Compound Butter. Served with Truffle Mashed Potatoes & Asparagus. Seafood Gnocchi- Jumbo Sea Scallops & Gulf Shrimp, Sauteed in a Chablis Butter Sauce. Served on a Ratatouille & Almond Pesto Sauce & Gnocchi. Charleston Rock- Local Rockfish Fillet, Cornmeal Crusted & Pan Fried Crispy. Accompanied with Fried Beef Steak Tomatoes. Served with Bacon & Cheddar Grits. Finished with a Shrimp Scampi Sauce.
Posted on: Fri, 23 Jan 2015 00:23:08 +0000
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