Chef Creates: A Culinary Voyage Across the Coastlines

Harbor Chowder – Rich New England-Style clam chowder served in a petite artisan boule, topped with a split lobster tail, finished with crisp bacon, fresh herbs, and aromatic tarragon oil Chilean Sea Bass en Papillote – Fresh Chilean Sea Bass wrapped in a banana lead and gently steamed, served with coastal rice, sweet corn, and pepitas, finished tableside with warm lemon verbena butter sauce Brown Butter Soft Shell Crab – Soft shell crab dredged in rice flour, flash fried for a light crisp finish, and served over creamy polenta with brown butter, pickled watermelon radishes and microgreens Cedar Plank Wild Sockeye Salmon – Wild Pacific Northwest sockeye salmon roasted on a cedar plank, accompanied by a fresh kale salad, topped with shaved fennel, diced apple, and toasted wheat berries, drizzled with champagne vinaigrette The Coastal Beacon – Hollowed orange studded with cloves, filled with silky vanilla mascarpone mousse, topped with miniature dark chocolate cup filled with Frangelico liqueur, ignited tableside with a blue flame