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  • Thursday Wine Dinner

     July 2nd 2015

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    To Start
    Watercress Salad with Creamy Burrata, Peaches, and Pickled Peppers
    Pairing: Waugh Cellars, Chardonnay, Russian River Valley 2012

    Main
    Braised Lamb Shank with Moroccan Couscous and Glazed Baby Carrots
    Pairing: Bridgeview, Merlot, Oregon 2012

    Dessert

    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

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    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.

    $30

    Spot Light Dish

    Duroc Porchop with Sweet Potato Puree and Roasted Brussel Sprouts. along with a Gulf shrimp and grits in the background.

    Thick Cut Duroc Pork Chop with Sweet Potato Puree and Brussels sprouts.

     

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