All Red Bull® Dishes were created and photographed by Chef Steve Gellas.
Chef Steve Gellas knows how to work his skill as a culinary genius into tasteful displays of deliciousness.
3 Pound Bone-in Ribeyes
Braised lamb shank over orzo
Braised veal cheeks with butternut squash risotto with a roasted garlic butter.
Clams Posillipo
Coconut Shrimp
Dover Sole piccata
Heirloom tomato caprese
House cured fried pork belly with pan seared dry pack scallops over red grits
NY Strip au poivre
Pan roasted Alaskan halibut with a heirloom tomato jam
Red neck oysters Rockefeller; Fried kale, pimento cheese, pork jowl bacon, finished with pork rind “dust”
Sautéed barrel fish over white beans, bok choy, and parsley oil
Sesame glazed shrimp appetizer
spanish mackeral
The start of a three hour process of making a local heirloom tomato jam
Twelve dozen just came in.....whales
Atlantic Swordfish
Braised lamb shanks over risotto finished with a cashew gremolata
Chorizo butter oysters “Rockefeller
cobia
braised short ribs
Crispy skin salmon with a spicy Korean chili butter over grilled bok choy
Fried local softies
House cured pastrami salmon
keylime pie
Maine’s Buzzards Bay scallops broiled with a house maitre d hotel butter over angel hair pasta
Pan seared lion’s paws scallops over South Carolina Red grits, Bernaise sauce and candied country ham
Razor clams casino
Roasted lamb belly over demi with candied radishes
Sautéed monkfish with roasted pork belly, a Chianti sage demi, topped with cremini mushrooms
Shrimp with a mandarin orange glaze
stone crab claws
Whole fish topped with sun dried tomatoes, marinated artichokes, cherry peppers, roasted red peppers, and feta
Black Sea Bass
Braised short rib with pancetta, mushrooms, and risotto
clams casino
Crab fritters with house red pepper jelly
Denver style lamb ribs with a house glaze
Dry pack scallops with a Korean dry rub finished with a house orange marmalade
House cured pastrami salmon with chive creme fraiche, capers and salmon roe
Lightly pickled oysters with salmon eggs and balsamic caviar
Lion’s paw scallops (dry pack U6) pan seared over couscous with dried cherries, apricots, and pistachios
Pan seared wreck fish with a lobster butter
Prepped crab stuffed shrimp
Red Thai curry snapper with toasted coconut
Sautéed rockfish with a cashew relish
softies
strawberry grouper
trio of house-made sausage - seafood with marinated local cherry tomatoes - Italian with local pickled hot peppers and duck with local white peach moustardo
