Dinner Entrees 2

Question 1

Herb grilled chicken

Answer 1

Marinated chicken breast topped with heirloom tomatoes basil oil and balsamic glaze

Question 2

Chicken marsala

Answer 2

26 ounce chicken breast topped with a savory sauce a prosciutto onions mushroom quarters marsala wine and a veal demi-glaze

Question 3

Pan roasted trout

Answer 3

And 8 ounce boneless skin on North Carolina rainbow trout fill with the lump crab wrap with three slices of applewood bacon and roasted

Question 4

Shrimp and grits

Answer 4

11@26/30 shrimp sautéed in butter with tomatoes scallions and white wine served over three triangle grit cakes

Question 5

Grilled yellow fin tuna

Answer 5

8 ounce tuna steak grilled the temperature cut into six blocks drizzled with sriacha aoli sesame seeds and scallions

Question 6

Roasted lobster tail

Answer 6

8 ounce can of the tail roasted in shell with garlic butter and paprika serve with butter tower

Question 7

Crab stuffed flounder

Answer 7

6 to 8 ounce flounder wrapped around a crab cake baked in white wine and butter covered in lemon parsley butter sauce

Question 8

Carolina crab cakes

Answer 8

Twin 5 ounce cakes served over honey pecan Remoulade. A small set a lot of baby greens toss and herb oil is between the cakes and oil is Drizzeled around the plate. Topped with wonton strips

Question 9

Chilean sea bass

Answer 9

6 ounce filet grilled and present it over jasmine rice and sautéed spinach. Bowl is filled with pineapple Ponsou sauce. And topped with pineapple salsa

Question 10

Atlantic salmon

Answer 10

10 ounce portions season with pepper and spices glaze with garlic butter