SeaQuest

• Chef’s Salad – balsamic marinated grilled chicken, fresh homemade artesian bread
• Super Chop Salad topped with Grilled Salmon – chopped kale and spinach, pumpkin seeds, sliced orange, red onion, feta, quinoa; multigrain seeded artesian bread
• Homemade Falafel – tzatziki, Greek salad, warm homemade grilled flatbread
• Sesame Noodle Shrimp Bowl – fresh chopped veggies, homemade peanut vinaigrette
• Grilled Flank Steak Hoisin Lettuce Wraps – jasmine rice, mixed julian vegetables
• Grouper Fish Tacos – cilantro ginger lime slaw, guacamole, fresh tomato salsa, crispy corn tortilla
• Seared Tuna Niçoise Salad – marinated baby potatoes, cherry tomatoes, green beans, red onion, kalamata olives; house-made Italian vinaigrette; fresh homemade focaccia
• Cheese Burgers – Swiss cheese, sautéed mushrooms, fried onions; parmesan potato fries and garden salad

• Marinated Grilled Lobster – tomato bacon butter, gouda polenta, spinach basil pesto; prosciutto wrapped green beans
• Coffee and Coco Rubbed Grilled Fillet – ancho chili sauce, roasted asparagus, salt and vinegar smashed potatoes
• Jerk Spiced and 24 Marinated Pork Tenderloin – homemade pineapple chutney, sweet potato au gratin, green beans sautéed with cashews and shallots
• Red Wine Braised Beef Short Ribs – cauliflower puree, roasted fennel, maple roasted brussel sprouts
• Portuguese Seafood Bouillabaisse – mixed seafood in a seafood tomato broth, served with warm homemade crusty bread
• Grilled Blackened Mahi Mahi – fresh mango salsa, cilantro, yellow pepper pesto; toasted almond coconut rice, sautéed snow peas
• Coconut Chicken or Shrimp Curry – jasmine rice, roasted cauliflower and broccoli
• Roasted Vegetable Lasagna – vegetable bolognese, ricotta bechamel, fresh homemade pasta; roasted garlic kale Caesar salad and homemade garlic knots

• Warm Chocolate Fondant – vanilla ice cream, salted caramel and raspberry sauce
• New York Style Cheesecake – topped with mango, strawberries and blueberries
• Rum Chocolate Ganache Pots – rum chocolate ganache
• Fresh Homemade Key Lime Pie – graham cracker crust, meringue topping
• Poached Pears in Red Wine – mascarpone cream, dark chocolate drizzle
• Rum Fudge Pie – rum fudge filling
• Lemon Berry Parfaits – lemon and berries
• Pana cotta – fresh berries, raspberry and passion fruit puree
• Vanilla Cream Brule – torched to perfection
• Carrot Cake – pineapple cream cheese frosting; pralines and cream ice cream

• Fried Brie – fig preserves, crispy bacon, warm crusty bread
• Creamy Lemony Spinach and Artichoke Dip – tortilla chips
• Greek Platter – hummus, tzatziki, olive tapenade, warm pita bread and crudité
• Grilled Flatbread – gruyere cheese, sautéed onions and steak, chimichurri sauce
• Charcuterie Platter – mixed cheese, olives and cured meats
• Homemade Coconut Shrimp – Thai sweet chili sauce
• Chicken Satay – homemade peanut sauce
• Sausage Stuffed Balsamic Mushrooms – topped with parmesan cheese and baked
• Roasted beet, Fresh Mozzarella and Avocado Salad – cucumber and lemon salsa, roasted garlic balsamic
• Butternut Squash and Sweet Potato Soup – crème fresh and chives
• Tuna Poke – ahi tuna in sesame oil and soy, served on a wonton with wasabi drizzle
• Carnalized Onion and Brie Tart – arugula, fig glaze
• Fresh Catch Citrus Ceviche – crispy plantain chips
• Roasted Cauliflower – pumpkin seeds, dried cherries, green goddess drizzle
• Coconut Curry Mussels – crusty bread
• Grilled Pears and Arugula Wrapped in Prosciutto – gorgonzola, candied pecans, fig vinaigrette

Chef’s Style & Influences

Mediterranean and Caribbean flavors with Asian accents; fresh seafood, citrus, herbs, and house-made breads.