GW Fins

Scallops with mushroom risotto, leeks, truffles, and porcini butter

Pompano with braised fennel, celery, bacon, garlic, and fingerling potatoes

Scallops and halibut

Pesto gnocchi with sugar snap peas, shiitake mushrooms, roasted peppers and and shaved parmesan

Fried soft shell crab

Blackened swordfish with sautéed spinach, fried shrimp, mashed potatoes, chili hollandaise and corn butter