Dining

COMPLIMENTS OF THE CHEFS!

CELEBRATE SEAFOOD MONTH - A FROM THE CHEF'S TABLE FEATURE EVERY FRIDAY & SATURDAY!

Join The Regency Room every Friday and Saturday evening in October for a unique seafood celebration with a special wine pairing complement! Available on the new From The Chef's Table Menu and inspired by the region and culture, Chef Colin Lloyd sources local ingredients to create his take on regional cuisine.

Then, try these recipes out on your own, then come try and compare them every Friday and Saturday night with Executive Chef Stephen DeMarco and Chef de Cuisine Colin Lloyd for the Chef's Table Tasting Menu!

SAUTEED SCALLOPS

SAUTEED SCALLOPS

Bacon-Leek Cream, Spinach, Pommes Frites

4ea med/lrg Scallops

½ cup chopped crispy Bacon

½ cup chopped Leaks

2 cup Heavy Cream

1 cup Vegetable stock

S&P to season

Sauteed Spinach

Crispy Pommes Frites (French Fries)

In a non-stick saute pan, add a little cooking oil (pan should be on the hot side) Lightly season Scallops, carefully place in pan and cook until golden brown, turn and do the same for the other side. Romove from pan (keep warm) reduce heat. Add Leeks to pan, cook until soft and translucent. Add bacon, then add stock, reduce until nearly evaporated, and then add cream. Reduce until sauce consistency. Season to taste

Serve by spooning a generous amount of Bacon-Leek cream on the plate, place Scallops on sauce, served with Pommes Frites and Spinach

Pan Seared Filet of Trout

PAN-SEARED FILLET OF TROUT

Grilled Asparagus, Caramelized Parsley Potatoes, Garlic Buerre Noisette

2 Trout Fillets (boned and skinned)

1 (med) Boiled Idaho Potato, cut into ¼

6 Cooked Asparagus spears

¼ lb hard Butter

2tsp Chopped Garlic

¼ cup Chopped Parsley

S&P to taste

Heat non-stick saute pan on stove, add a little cooking oil. Lightly season Trout fillets on both sides. Place (skin-side up) in pan, fry until golden brown (1min) turn over and cook other side until fish is cooked (1min) Remove from pan and set aside in warm place to rest. To the pan add your butter, then garlic. Cook garlic until soft, add Asparagus and warm through, remove and keep warm. Add potato to the pan, heat until warmed through also, remove and keep warm. Turn heat up slightly until butter in pan starts to turn a nice golden brown color. Turn heat off.

Arrange all items on warm plate, spoon hot garlic butter (Buerre Noisette) over Trout fillets, top with chopped Parsley and serve.

FRIED OYSTERS

FRIED OYSTERS

Crab Caper Buerre Blanc, Micro-Arugula

4ea - Fresh Medium size Oysters

1 cup – Ground Cornmeal

1 cup – Buttermilk

Micro-Arugula

Deep-fat fryer (360 degree’s)

BUERRE BLANC –

1tsp Chopped Garlic

¼ Cup Chopped Onion

1 cup White Wine

1 cup Vegetable stock

2 cup Heavy Cream

2Tbls Hard Butter

½ cup Lump Crabmeat

½ cup Capers

S&P to taste

To make Buerre Blanc. Place garlic, Onion, White Wine and Vegetable Stock in pot. Bring to the boil and reduce to a 1 ¼ Add Heavy Cream, bring to the boil and reduce until sauce consistency. Turn off heat, then whisk in hard butter a little at a time until fully incorporated. Strain, add Crab and capers. Season to taste. Leave until needed (covered in warm place)

Heat oil to 360.

Dip each Oyster into Buttermilk (coat thoroughly) then into Cornmeal, shake off excess, then carefully drop into hot oil. Fry until golden brown (1-2 minutes) drain dry. To serve; place a little sauce in bottom of service plate, and then top with Oyster, which is then topped with a few sprigs of Micro-greens.

STEAMED MUSSELS

STEAMED MUSSELS

Andouille Sausage, Garlic, White Wine, Char-Grilled Olive Oil Toast

16ea Fresh Black Mussels

3oz Chopped Andouille Sausage

1tsp Chopped Garlic

1 cup White Wine

1 cup Vegetable Stock

1Tbls Hard Butter

1Tbls Chopped Parsley

2 slices Crusty Bread

¼ cup Olive oil

Heat a little Olive oil in a pan. Add Garlic, and saute until just getting soft (do not color) Add, wine, Stock and then Mussels. Cover and bring to a boil. As the mussels start to open, remove from pan, and keep to the side. When all mussels have been removed, add Andouille sausage, bring to the boil, remove from heat and incorporate hard butter until all has been added. Add Mussels to liquid bring back to the boil, then serve. Top with chopped fresh parsley.

Brush crusty bread with Olive Oil, Char, or toast on both sides until golden brown.

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