hcurecuisine

Breaded, Pan-Fried Softshell Crab served over Linguine with Sundried Tomato Pesto.

Fresh Lobster, served on the half shell and stuffed with a blend of lobster tail, claw and knuckle meat, butter, herbs, breadcrumbs, crispy prosciutto and Pecorino Romano cheese, then baked to a crispy finish. Served with charred lemon and clarified butter.

Tender Lamb Shank, slow braised with Rosemary, Mirepoix, and Italian Herbs, set in a Lamb Jus Reduction with Butter and Sherry Vinegar over Creamy Polenta.