by Executive Chef Robert Kabakoff
This dish is a great starter to any warm weather meal. The fresh taste of the mussels paired with the buttery bearnaise sauce will complement any grilled steak or fish dish.
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by Executive Chef Aaron Neeley
The Deconstructed Ahi Roll blends the flavors and textures of sushi with crab ceviche and white truffles. This striated tower of seasoned sushi rice, avocado, crab ceviche and ahi tartare is garnished with crisp Japanese cucumber and truffle vinaigrette.
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by Executive Chef Michael Braun
This easy to assemble appetizer can be made with crab, shrimp or lobster. It is light, yet full of flavor and beautiful to look at.
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In The Blog
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