Ocean City Maryland Restaurants Week, organized by the Ocean City Hotel-Motel-Restaurant Association

Select any three courses for $30.00

Soups
Roasted Asparagus & Ginger Crab Bisque

Seafood Consommé w/ Baby Shrimp & Braised Bok Choy

Salads
Baby Spinach Salad with Crisp Apple Slices, Seedless Grapes & Champagne Vinaigrette

Endive Salad with Boursin Crotons, Wild berry Compote paired w/ Caramelized Honey Dressing

Entrees

Grilled Lemon Pepper Salmon with Lime Citrus Shrimp

Pan Seared Pork Medallions w/ Warm Wild Mushroom & Barley Salad w/ Merlot Reduction

Lobster & Crab lasagna w/ Smoked Gouda cream sauce & lemon pepper asparagus

Desserts
Mixed berries with port wine syrup, spiced whipped cream and toasted almonds

Yellow Spiced pound cake with poached plums and Vanilla Bean Whipped Cream

Chef Paul Bryan
Chef Paul Bryan born and raised in Dover, Delaware. He is a proud graduate of Baltimore Culinary College Class of 1989. Chef Paul has been cooking for over 20 years and has a strong versatility in this field from Classic Home style to Asian/French cuisine. Chef Paul has a strong passion for his craft and loves to use fresh ingredients and local produce. Chef Paul comes to us from Harrah's Resorts, Atlantic City where he was a Restaurant Chef of three years prior to joining the Clarion Fontainebleau Hotel team.

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