“When ocean fresh seafood is the only thing that matters”

Maryland Blue Point Oysters Rockefeller
Shucked and baked with leaf spinach, bacon and garlic, with Anise Hollandaise

Millennium Caesar Salad
Romaine hearts & wild leaf lettuces with Olive Oil Roma tomato Caesar dressing

Confetti Manila Clams
Steamed Clams with red bell pepper, Cilantro and shallot garlic broth

Pacific Ocean Deep Water ultra fresh Swordfish
Flash steamed and served with marinated Artichoke Hearts,
Sweet Vidalia Onion and stone ground Mustard Vinaigrette

Side dishes
Fettuccine Alfredo with garden fresh Purple Basil and Asparagus
Steamed Broccoflower with Chopped Garlic Parmesan Butter

WINE AND DESSERT
1999 Monterey Kendall Jackson Great Estates Chardonnay
1981 Stags Leap Wine Cellars Cabernet Sauvignon

Blackberry and Raspberry Caramel Foster Flambé
EOS 1999 Tears of Dew Apricot Muscato Dessert Wine

MENUE DESIGN BY GREGOART 2003

 

 

 

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