May 9, 2013
Welcome back sunshine!  Michael has some gorgeous Sea Bass tonight and will be serving that with a blue crab risotto and Asiago cream sauce.  He has also been dry aging some NY Strips and is adding some fried NC oysters to that with a spicy, go figure, Creole sauce!  A long time favorite!  The Beef Short Rib is back this week, loving the black pepper-Parmesan gnocchi and rustic mushroom-tomato-basil pan sauce.  Finishing it off, the ever faithful Maximillians Mesquite Grilled Veal Chop with smoked mushroom ravioli and portabello-Marsala sauce.  Cheers and see you soon!