– Plated Entrees –

ENTREES

LOW COUNTRY SURF & TURF – HERB ROASTED FILET OF BEEF, POTATOES ROMANOFF, PAN-SEARED MAHI / KEY LIME BEURRE BLANC SAUCE / ROASTED ASPARAGUS/FRESH HERBS

VACATION CHEF CRAB CAKES – SMOKED CHICKEN ANDOUILLE SAUSAGE & SHRIMP SUCCOTASH / OLD BAY TOMATO BUTTER / ROASTED ASPARAGUS /FRESH HERBS

HERB ENCRUSTED BEEF TENDERLOIN FILET WITH LOBSTER– ROASTED GARLIC MASHED POTATOES/SAUTEED HARICOTS VERTS/ POACHED LOBSTER / LEMON BURRE BLANC SAUCE/FRESH CHIVES

CRAB CAKE ENCRUSTED MAHI – WILTED SPINACH / CREAMY STONE-GROUND PARMESAN CHEESE GRITS / ROASTED ASPARAGUS/ CITRUS BEURRE BLANC

PISTACHIO PESTO GRILLED SALMON WITH CREAMY SEAFOOD ORZO (RISOTTO STYLE) – SHRIMP / CRAB / SPINACH / MASCARPONE / ROASTED BROCCOLI/ AGED PARMESAN CHEESE

PAN-SEARED BLACKENED MAHI – PARMESAN CHEESE RISOTTO, KEY LIME BEURRE BLANC / ROASTED SUMMER SQUASH, FRESH HERBS, DICED CHERRY TOMATOES

CHARLESTON SHRIMP & GRITS – CRAB GRAVY / SMOKED SAUSAGE / BELL PEPPERS / SCALLIONS / CREAMY STONE-GROUND CHEESE GRITS ( CAN ADD FILET OF BEEF AND ASPARAGUS FOR A SURF & TURF MEAL)

SLOW BRAISED BEEF SHORT RIBS – GARLIC WHIPPED POTATOES / MUSHROOM-TOMATO-ONION RAGU / GREMOLATA

CAJUN SPICED PORK TENDERLOIN – SUMMER BLACK EYED PEA SUCCOTASH/FRIED GREEN TOMATOES / GOAT CHEESE/ CITRUS-CILANTRO BEURRE BLANC SAUCE