Chez John's Place

Tonight we had crab cakes with a ginger basil butter cream sauce followed by risotto cake with scallops bacon cream sauce topped with lump crab meat.

Mango and goat cheese salad. Appetizer was risotto cake with blackened shrimp and warm crab with a Cajun cream sauce. Dinner was a pan seared fillet with warm corn salad and sautéed asparagus.

Two entrees bring fairly Heath conscious. Pan seared scallops with red pepper and snap pea stir fry and home made pico. Then a blackened tilapia with dill mayo, red pepper and snap pea stir fry, with an avocado tomato salad.

Surf n Turf tonight! Chef John prepared for us a marinated ribeye steak, broiled lobster tail, garlic mashed potatoes, and seasoned red peppers with sugar snap peas.

This meal was paired with a 40th anniversary Caymus wine.

Pan-seared duck breast with pineapple-mango chutney, fire-roasted corn with red peppers and jalapeño and cheesy mixed vegetables.

Last night was a modified surf and turf... Lobster tail with lemon pepper, bourbon marinated pork loin (county market), roasted potatoes and onions, garlic stir fried green beans. I was very happy with the pork loin. Very tender with a nice flavor.

First attempt at sea bass...
Pan seared it with lemon pepper finished in the oven garnished with a mango, avocado, shallot,and jalapeño salsa, served with saffron rice and stir fried bell pepper and sugar snap peas. The sea bass was delicious and very flaky.

John tried to follow a recipe to make a shrimp scampi pasta. "It was horrible. I should have winged it," he said.

Rare moments here.