Wednesday April 28th 2010 at 6:30
First Course
Oysters and Conch Fritters
Oysters on the half shell are accompanied with fried conch fritters and dipping sauces. Paired with Marquis de la Tour Brut.
Second Course
Jamaican Escolar
Escolar rubbed with jerk spices then char-grilled. Finished with a roasted jalapeno and mango salsa. Paired with Beringer Napa Valley Chardonay.
Third Course
Scottish Salmon en Croute
North Atlantic Scottish salmon and mousse wrapped in puff pastry and baked. Accompanied with asparagus and Bearnaise sauce. Paired with Marques de Casa Concha Carmenere.
Fourth Course
Lobster Cioppino
Lobster tail, shrimp, and fish simmered in tomato based broth. Paired with Col d’Orcia Rosso di Montalcino.
Dessert Course
Under Construction of Chef Vanessa
Reservations are needed and payment is required at the time of making the reservation. $59.95/person.
Call us at 616 874 5553 to make your reservation! Hurry! This popular dinner fills fast!
