Join Us On September 24th For Chef Mike Nelson’s Sustainability Dinner

Beyond The Filet 4-Course Dinner

Join GW Fins’ Executive Chef Michael Nelson at 6:30 pm on Tuesday, September 24th for an extraordinary four-course dinner highlighting fabulous “ocean conservation cuts” prepared in ways that only Chef Michael can imagine.

Chef Michael will demonstrate his ground-breaking mission to use the entire fish – beyond the filet – in dishes including his Sheepshead Tacos, using flash-fried fish skins as the taco shell, Snapper Belly, blackened Grouper Cheeks with summer succotash and corn broth and Vietnamese-glazed Fin Wings served with crispy noodles and Asian slaw.

Each of the four courses will be paired with the perfect wines and the dinner will be priced at $95 per person, inclusive of tax and gratuity.  Seating, which will be communal for a fun, interactive atmosphere, is extremely limited.

Reservations can be made by phoning GW Fins at 504.581.3467.