Sizzling Shrimp Dinner

When: Wed., June 12, 6:30 p.m. and Wed., June 19, 6:30 p.m. 2013

Chef Frank Lee and Chef Forrest Parker have created a menu that includes ceviche, shrimp toast, benne seed-crusted shrimp, watermelon gazpacho, shrimp-stuffed squash blossom, bacon-wrapped crab-stuffed shrimp, and lemon blueberry Tart. Wine and Beverage Manager Tony Norton will use his vast shrimp and wine tasting experiences to pair wines from Grassroots Wines portfolio with each course.

Price: $65 plus tax & gratuity

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