The Chef’s Suggestions
Friday, December 20 – Monday, December 23
Available in our 1637 Main Dining Room & Ship’s Cellar Pub
Entrée
Seafood Trio
Tender Sweet Maine Lobster, Succulent Gulf Shrimp & Buttery Scallops Simmered in a Rich and Creamy Mornay Sauce
finished with an Herb-Panko Butter Crumb accompanied by saffron fingerling potatoes & roasted asparagus
Cajun Sirloin
12-Ounce certified Angus NY sirloin steak rubbed with mild cajun spices, blackened in a cast iron skillet
topped with charred scallion butter, served with cheddar grits & roast asparagus
Appetizer
Lobster Ravioli
Fresh native lobster meat simmered in lobster sauce, served over sweet potato-butternut ravioli finished
with mascarpone, Parmigiano Reggiano & freshly grated nutmeg
Salad
Radicchio, Fennel & Arugula Panzanella
Toasted hand-torn sour dough bread seasoned with lemon, pepper & EVOO, tossed with bitter radicchio, shaved sweet fennel, peppery arugula
fresh parsley, Sicilian olives, Shaved Parmesan Reggiano & Genoa Salami, dressed with EVOO, aged red wine vinegar & lemon zest
Dessert
Chocolate Mousse Cake
Chocolate mousse surrounded by a buttery Oreo cookie crumb crust finished with fresh whipped cream, topped with chocolate shavings