Tuna tartar à la A Fish Called Avalon
Restaurant: A Fish Called Avalon
Executive Chef: Joe Monteiro
Slash and Burn Catfish
Restaurant: Boathouse Rotisserie
Executive Chef: Lawton Haygood
Pork Tenderloin
Restaurant: Boathouse Rotisserie
Executive Chef: Lawton Haygood
Amaretto Brownie
Restaurant: Boathouse Rotisserie
Executive Chef: Lawton Haygood
Pan Roasted Breast of Wild Pheasant
afterglo
Michael Schwartz
Doc's Signature Trio
Restaurant: Doc's Restaurant
Executive Chef: Neil Connolly
Salpicone – Chilled Seafood Salad
Restaurant: Spanish River Grill
Executive Chef: Henry Salgado
Pan Roasted Halibut
Restaurant: Spanish River Grill
Executive Chef: Henry Salgado
Mango White Chocolate Bread Pudding
Restaurant: Spanish River Grill
Executive Chef: Henry Salgado
Langostino Stuffed Calamari
Restaurant: Spanish River Grill
Executive Chef: Henry Salgado
Fig and Proscuitto Pizza
Restaurant: 91 Wood Fire Oven
Executive Chef: Cathy Bartko
Margherita Pizza
Restaurant: 91 Wood Fire Oven
Executive Chef: Cathy Bartko
Matagorda Bay Grilled Oysters
Restaurant: Boathouse Rotisserie
Executive Chef: Lawton Haygood
Filet mangrove snapper with sambuca
Restaurant: Escopazzo
Executive Chef: Giancarla Bodoni
Sea scallops with pine nuts, artichoke and mint
Restaurant: Escopazzo
Executive Chef: Giancarla Bodoni
Radicchio, prosciutto and smoked scamorza rolls
Restaurant: Escopazzo
Executive Chef: Giancarla Bodoni
Parmiggiano Ice cream with Balsamic glazed strawberries
Restaurant: Escopazzo
Executive Chef: Giancarla Bodoni
Asparagus Flan
Restaurant: Escopazzo
Executive Chef: Giancarla Bodoni
Octopus with chickpea puree
Restaurant: Escopazzo
Executive Chef: Giancarla Bodoni
Lotta Lotta Garlic Chicken
Restaurant: Boathouse Rotisserie
Executive Chef: Lawton Haygood
