Chefs Table weekly features for week of May 25th, 2020 : APPETIZERS Shrimp, scallops and mahi mahi marinated in citrus juices, pico de gallo, house made salsa, avocado crema and tortilla chips. 14 Lump crab, risotto, parmesan cheese, fine herbs and chili aioli. 14 Heirloom tomatoes, fresh mozzarella, basil and balsamic reduction. 13 Chopped lettuce, arcadia mix, spinach, diced egg, diced tomato, blue cheese crumbles, crab, shrimp, avocado and white French dressing. 16 12oz beef tenderloin, roasted shallot demi, roasted Yukon gold potatoes, creamed wild mushrooms, and steamed asparagus. 44 Confit leg of duck over parmesan and summer vegetable risotto. 27 PAN SEARED SEA BASS* Pan seared Chilean Sea Bass, broccoli puree, and red pepper coulis. 34 LAMB AND SCALLOP SURF AND TURF* Seared scallops, lamb porterhouse, basil polenta cake, roasted carrot, cabernet demi, and basil foam. 35 CHOCOLATE TRUFFLE CHEESECAKE 7 CALL US AT 330-334-3663
SHRIMP AND SCALLOP CEVICHE*
CRAB ARANCINI*
SALADS
CAPRESE
SEAFOOD COBB
ENTRÉES
CHATEAUBRIAND*
DUCK CONFIT*
DESSERT
