CONCH FRITTERS

CEVICHE
CEVICHE
SUBMITTED BY ROBERT SHURGER, EXECUTIVE CHEF; TESORO CLUB, PORT ST. LUCIE, FL

Lobster and Beef Tenderloin Neapolitan
Lobster and Beef Tenderloin Neapolitan
SUBMITTED BY Gary Smith, Executive Chef; River Hills Country Club; Lake Wylie, SC

Seared Jumbo Sea Scallops from Martha’s Vineyard
Seared Jumbo Sea Scallops from Martha’s Vineyard
Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX

Sun-dried Tomato Risotto
Sun-dried Tomato Risotto
Submitted by Ron Cooke, Executive Chef; Austin Country Club; Austin, TX

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