Sustainable Seafood Dinner

When: Wed., Dec. 7, 6:30 p.m. 2011

Executive Chef Frank Lee and Chef de Cuisine Bryan Lindsay will present a four-course menu, featuring local clam and leek ravioli, cornmeal crusted trout, and roasted grouper with steamed shrimp and cabbage dumplings. Patrick Emerson, wine and beverage director, will pair wines that add the perfect highlight to each course. An expert on sustainable initiatives from the Aquarium will also be on hand to discuss the importance of local seafood choices.

Price: $65

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