The Chef’s Suggestions
Friday, December 6 – Tuesday, December 10
Available in our 1637 Main Dining Room & Ship’s Cellar Pub
Entrée
Steak House Delmonico
14oz Certified Angus Beef rib eye steak rubbed with garlic, fresh basil, rosemary & thyme
char-grilled & served with roasted butternut squash & fingerling potatoes, accompanied by Marchand de Vin sauce
Appetizer
Shrimp Saganaki
Traditional Greek dish of plump shrimp sautéed in olive oil with sweet onions, ripe tomatoes
green olives, fresh dill, a pinch of red pepper flakes & crumbled sheep’s milk feta
served with crusty bread
Flatbread
Autumn’s Harvest
Sautéed Royal Gala apples, bacon, onions & garlic flambeed with brandy over our flatbread crust
with a Dijon-sage spread, topped with our three-cheese blend, baked & drizzled with pomegranate molasses
Dessert
Crème Brulee
The classic French dessert of rich, creamy custard topped with a layer of caramelized sugar