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!
