From The Grill

Friday, February 1, 2019

1) Surf & Turf                                                            

5oz USDA Choice Flat Iron steak charbroiled served Chimichurri & 4 skewered colossal Shrimp with a Passionfruit, Thai, Sake Glaze

2) Fresh Hawaiian Mahi Mahi                                     

Charbroiled served with fresh fire Roasted Pineapple, Jicama, Red Pepper, Basil & Cilantro Salsa; garnished w/ Jasmine Rice

3) Fresh Hawaiian ONO                                                 

Pistachio Herb Panko crust & a Champagne Citrus Beurre Blanc

  • Garnish Smoked Gouda Potatoes with Grilled Zucchini & Braised Butternut Squash


  • Oysters


1) GLACIER BAY from Bedec Bay, New-Brunswick, Canada

Glacier Bay oysters grow slowly in a nutrient-rich environment and mature for about 7 years suspended and rocked by the bay’s water. Its soft and plump flesh, presents a vivid, well defined flavor, with subtle fruity pear-like overtones.

2) Totten Oysters, South Puget Sound, WA Totten Inlet Oysters have plump creamy meats, a medium briniess and a complex, full flavored seaweed taste
3) Oysters Barcat Chesapeake Bay (Virginia), The Barcat oyster are mildly briny with a clean, crisp finish..

4) Kumamoto Washington , Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish.

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