Sea Scallops with a sautée of sweet corn, pancetta, heirloom cherry tomatoes, zucchini, yellow squash. Swiss chard, chanterelle and morel mushrooms, and grilled scallions. Served with a blood orange gastrique and garnished with shaved baby carrots and pea shoots. Join us for dinner and experience for yourself Executive Chef Cory Bryant’s remarkable culinary talents. YUM!
Daily Chef Specialities
July 6, 2020 In Lunch & Dinner
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