Chef’s Features.

April 24th, 2015.

 

 

 

Abyss Strip Steak.

The Abyss Imperial Stout Marinated Strip Steak, Buttermilk-Thyme Mashed Yukon Gold Potatoes, Balsamic Caramelized Onion Marmalade, Blue Cheese, Sautéed Zucchini    $32

 

Fresh Swordfish.

Fresh Squeezed IPA & Sambal Marinated Swordfish, Pork Bone-Charred Ginger Miso Broth, Asian Noodles, Baby Bok Choy   $28

 

 

 

 

 

Mark Sulltrop, Proprietor/Executive Chef     Kiel Herman, Sous Chef