Chef Edward Conwell Sample Menu

Breakfast

 French toast w/blueberry lemon ricotta

Buttermilk pancakes

Spanish frittata

Eggs in purgatory(shakshuka)

Eggs in heaven (forestier)

NY bagel/lox platter

French rolled omelet

Curried tofu scrambler

Breakfast Bombs (BEC stuffed biscuits)

Shrimp and heirloom corn grits

Spinach and cheese quiche

Avocado smash on toast

Scratch cinnamon rolls

Chia seed/ acai/ oats bowl

Coffee Cake

Lunch (light)

Thai style lettuce wraps

Crispy coconut shrimp sliders

Bluefin tuna poke bowl

Monte cristo sandwich sausage biscuit

Freshly caught fish ceviche

Fresh garden salad with grilled chicken

Lobster roll with hand cut fries

Philly Cheesesteaks

Cuban sandwiches marinated grilled chicken

Bahamian style baked fish

Chilled seafood salad

Chicken meatballs with coconut curry

Dinner

Crispy pan roasted snapper / mango salsa / lime beurre blanc

Grouper sous vide / broccoli puttanesca

Chicken (or swordfish!) Piccata / linguine

Lobster and shrimp fra diavolo / spaghetti

Classic NY strip / potato / demi glaze

Chicken "tikka masala"/ steamed rice

Seafood Cioppino w/ saffron

Rosemary Pork chop / polenta / pear / brown butter & balsamic

Salmon / white beans / kale / fortified bone broth

Buttermilk fried chicken / frenched green beans /  spicy remoulade

Pork Chops / artichoke stuffing /  fennel apple slaw /  pink peppercorn cream

Braised short rib / pomme puree / celery leaf

Miso glazed chilean sea bass / carrot / edamame / maitake / mirin broth

Grilled Spanish Mackerel / charred cabbage / cauliflower beurre blanc

Ricotta gnudi alla vodka made with love by hand / grilled shrimp or beef

Pan seared scallops basted with lots of butter / prosciutto / fennel seed / asparagus / sherry cream reduction

Dessert

Peach dessert pancake

Bananas Foster

Lemon possets brulee

Captain crunch fried cheesecake

Fruity pebble creme brulee

 Tres leches cake

Chocolate mousse tart

Blondies smores

Thick-cut home-made marshmallows

Chocolate chunk bread pudding