Every Sunday through Thursday throughout August, Executive Chef Michael Nelson will be creating a different $39 three-course COOLINARY menu!
Due to the fact that we print our menu daily based on the freshest fish available, our COOLinary Menu will also change daily and include the freshest seafood and produce available at that moment.
COOLINARY SAMPLE MENU OPTIONS
Tempura Snapper Belly, crispy noodles salad, Korean Glaze
Royal Red Shrimp, green apple slaw, Vietnamese glaze
Heirloom Beet Salad, pecan, feta cheese, field greens, pickled red onions, red wine vinaigrette
Blackened Swordfish, Blue Crab maque choux, spoonbread, corn butter
Local Mahi, chicken cracklin’ crust, chanterelles, butternut squash, green beans, pecans
Wasabi Crusted Wahoo, pickled ginger slaw, baby bok choy, sticky rice, sweet soy butter
Bourbon pecan pie, vanilla bean ice cream, caramel sauce
Cornbread blondie with peach ice cream
House Made Sorbet – peach, mango, coconut