CHEF FEATURE SPECIALS 12/29 ~ 01/04

29
Dec
2017

HAPPY NEW YEARS!

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SCRATCH KITCHEN HORS D’OEUVRES

Southern Shrimp and Grits
Creamy cheddar and bacon grits topped with shrimp simmered in a creole chorizo sausage sauce garnished with scallions |

Crab, Salmon, and Avocado Deviled Eggs
Farm fresh eggs hard boiled and stuffed with Maryland crab and fresh avocado topped with smoked salmon and wasabi aioli served with grilled shrimp toast |

Lollipop Lamb Chops
Single bone fresh cut New Zealand lamb chops marinated in chili rub with lime, chargrilled to order, then topped with fresh salsa Verde and Pico de Gallo. Served on grilled pita bread |

 

SANDWICHES & SUCH

New Zealand Venison Burger
Fresh ground New Zealand red tail deer meat wrapped with Applewood smoked bacon, pan seared, then topped with bleu cheese crumbles, cranberry bacon jam, crisp leaf lettuce, and tomato served on a grilled pretzel roll with crispy tater tots on the side |

Mahi Mahi Tacos
Jamaican jerk seasoned Mahi Mahi topped with pineapple salsa, fresh coconut, and chipotle ranch drizzle served on three warm flour tortillas with cilantro lime rice pilaf served on the side |

Crab Cake Sliders
Two premium petite crab cakes topped with lettuce, tomato, and house tartar sauce served on mini brioche rolls with a side of fresh cut old bay fries |

 

KNIFE & FORK

Mixed Grill
Fresh petite cuts of Scottish salmon, Mahi Mahi, and swordfish all chargrilled and topped with lemon scampi sauce served over spinach and tomato rice pilaf |

Prime Veal Chop Marsala
Hand cut 12oz veal chop chargrilled to order and finished with sautéed crimini mushrooms and creamy marsala wine sauce. Served over mashed sweet potatoes with butter poached broccoli |

Cajun Parm Filet Mignon
Center cut 8oz Cajun filet mignon Cajun spiced, chargrilled to your liking, and topped with parmesan shrimp sauce.  Served with bleu cheese potatoes au gratin and sautéed zucchini |

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