Bryan's 797

Plump gulf scallops are pan seared, caramelized and served with dijon mustard creme fraiche atop warmed asian greens

Hudson valley foie gras is pan seared and further enriched with a cognac and port wine reduction

Plump gulf shrimp are crisped with apple wood smoked bacon finished with a dijon mustard creme fraiche

Precious lump crabmeat is lightly bound with wild green onion, roasted red peppers, cilantro and crowned with red pepper coulis

A wealth of mushroom varietals are incorporated into a superior stock infused with truffLe oil

Asian infused clear chicken consomme encases large gulf shrimp organic baby spinach

Young spinach is shredded into a rich cream stock with roasted peppercoms and creme fraiche

Lump crab, sherry and cream delight in this classic pairing

Rich stock with organic tomatoes and sweet basil create a worthy topping for delicate chilean sea bass filet

Herb crusted Snapper Filet; superior fume enriched with crawfish pontchartrain sauce

Our generous salmon filet is gently seared and then braised with fragrant seasonings including laurel, pink peppercoms and a whisper of pecan

Coveted loin of fresh tuna is seared with black and white sesame seeds and finished with a flash of hot sesame oil wasbe and pickle ginger root accompany.

Broiled gulf shrimp are coated with chipotle chili glaze and served atop pasta

New zealand lamb is pan roasted and served to order with cranberry jus and mint jelly

Filet cut of ten ounce of black angus beef char-grilled to order topped with a dollop of bleu cheese butter and surrounded with a complex cabernet sauvignon reduction

Scaloppini of chicken breast is layered with young spinach, italian cheeses and pasta

Cabernet sauvignon reduction and chef vegetable

Certified twelve ounce of wagyu beef new york strip, cabernet sauvignon reduction and chef vegetable

Certified twenty ounce of wagyu beef rib eye steak, cabernet sauvignon reduction and chef vegetable