Jay Veregge - Executive Chef, Big Water Grille

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.