Every evening Chef Ken Samuels prepares a selection of
dinner specials,
including appetizers, salads, and entrees.
Below is a partial list of Chef Ken's creations.
Colossal Argentinean Pink Shrimp
Colossal Argentinean Pink Shrimp crusted with Japanese flake crumbs
and crushed pecans served with an apricot orange sauce
Baby Bella Mushroom
A grilled mushroom cap topped with sautéed garlic, spinach,
grilled zucchini, fire roasted yellow peppers, and fresh mozzarella
served with a pesto citrus sauce
Chicken Simillas
Fresh tenderloin of chicken, rolled in imported sesame seeds and
semolina bread crumbs, fried golden and served with
a tangy orange ginger sauce
Yucatan Shrimp Cocktail
Butterflied jumbo Mexican white shrimp in a tangy citrus sauce,
served with shredded lettuce and crisp fried corn tortillas
Mixed baby field greens tossed with Greek feta cheese and
toasted walnuts
in a roasted Roma tomato vinaigrette
Field greens topped with toasted Blue Diamond almonds, strawberries,
and chevre cheese in a wild strawberry vinaigrette
Baby greens topped with toasted Black Forrest walnuts,
Mandarin oranges,
and goat cheese tossed in a Keystone peach vinaigrette
Mixed greens topped with roasted Holland peppers, marinated
artichoke hearts,
braised asparagus, Black Forest walnuts, and medallions of fresh mozzarella
in a roasted pepper balsamic vinaigrette
Tender watercress tossed in a light Roquefort dressing with
hickory-smoked bacon,
red grapes, and crumbled Saga blue cheese
Flash seared chicken and jumbo shrimp tossed with semolina
gemelli,
red and yellow Holland peppers, sautéed broccoli rabe, and
artichoke hearts in a light roasted garlic veloute sauce
Sautéed Mexican gulf jumbo shrimp with diced tomatoes,
sweet onions,
sundried tomatoes, and semolina fusilli pasta in a creamy pesto herb sauce
Sautéed chicken breast with Portabella and shitake
mushrooms, sweet onions,
spinach, and roasted peppers tossed with semolina penne pasta in a Rouge Demi
glace
Semolina linguini topped with roasted Littleneck
clams
in a white Chardonnay clam sauce
All entrees served with choice of yellow saffron rice or red bliss potato, and vegetable of the day.
Pavilion Famous Crab Cakes
Jumbo lump crab cakes sautéed golden and served with
a roasted pepper Creole mayonnaise
Chilean Sea Bass
lightly crusted with cracked pepper and
thyme,
flash seared and served on a bed of roasted vegetables in a light lobster fume
Grilled Coho Salmon Fillet
served on a bed of fresh sautéed
Italian spinach
topped with a Japanese green onion pomodoro sauce
Pan Seared North Atlantic Salmon Fillet
on braised mire
poix vegetables
served with a shrimp basque sauce
Broiled Pacific Crest Halibut Fillet
topped with a fresh
mango pineapple salsa
and toasted Blue Diamond shaved almonds
Boneless Centercut Porkloin
stuffed with sautéed Italian
spinach,
baby artichoke hearts, and roasted peppers
topped with a
grilled portabella mushroom and cabernet demi glace
Shrimp Wellington
Jumbo Argentinean pink shrimp topped with lump crabmeat wrapped in
French puff pastry served on a pool of creamy garlic herb sauce
Broiled Pacific Halibut
topped with a toasted
almond pecan crust
and served with a raspberry citrus sauce
Seafood Cakes
A shrimp, scallops, and crab cake sautéed golden
and served with a Cajun remoulade sauce
Boneless Centercut Porkloin
filled with York Imperial
apples poached in a nutmeg essence,
Black Forest walnuts and sundried cranberries served with a light cider butter
glaze
Flash Seared Yellowtail Snapper
served with roasted
peppers, capers, and ripe olives in a light citrus sauce
Broiled Lemon Sole Fillets
stuffed with crabmeat and sautéed
spinach
and topped with a lobster cream sauce
16 oz. Certified Black Angus Strip Steak
topped with sautéed
roasted peppers,
sweet Vidalia onions,
and baby artichokes in a roasted garlic pepper sauce
Tuna Murphy
Sautéed Albacore tuna tossed with red and yellow Holland peppers, sweet
Vidalia onions,
and roasted new potatoes in a spicy garlic sauce on a bed of semolina linguini