Jay Veregge - Executive Chef, Big Water Grille

Jay Veregge, Executive Chef Big Water Grille - Lake Tahoe’s Premier Fine Dining Restaurant

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New Lobster Du Pays

September 18th, 2008 · 72,418 Comments

A couple of posts back I wrote about our lobster du pays served with a chilled lobster consomme. Here is the newest version of the dish. It is a citrus lobster claw salad with a truffled lobster tail, Early Girl tomato vierge and lobster pearls.

We’ll be switching over to the Fall menu soon so come in and check it out before it’s too late.

Tags: Big Water Grille


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