Chef’s Market Menu
First
Fried Brussels sprouts, garlic aioli, house cured jalapeno bacon
Second
vegetable consommé, sundried tomato and ricotta ravioli, shiitake mushrooms and green onion
Entrée
(choice of one)
Pan seared grouper fillet, herb artichoke puree, bell pepper relish, local arugula and lemon butter
Red wine marinated sirloin, shiitake mushrooms, roasted tomatoes, balsamic reduction, and fresh Brussels sprouts
Finish
Vanilla panna cotta, fresh mango chutney, raspberry sauce
$32
