Watercress Salad with Creamy Burrata, Peaches, and Pickled Peppers
Pairing: Waugh Cellars, Chardonnay, Russian River Valley 2012
Braised Lamb Shank with Moroccan Couscous and Glazed Baby Carrots
Pairing: Bridgeview, Merlot, Oregon 2012
Belgian Chocolate Mousse with Fresh Berries
Pairing: Clean Slate, Riesling, Germany 2013
$45 Per Guest
Reservations Required 941.639.0900
Check out this lovely article from Florida Weekly! Great job Chef Keith!
Chef Keith’s Bouillabaisse is back !
Perfect dinner dish for Summer
Chef Keith’s take on the traditional bouillabaisse is clean, light and full of flavor.
Made with Saffron broth Mussels, Scallops, fresh Grouper, and
Gulf Shrimp this dish is the face of Trabues summer dining experience.
Spot Light Dish
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