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