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Dinner at Narcoossee's
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Tue, March 05, 2019
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Hilda was our server.
We were not very hungry, so we started with a Tanqueray Martini (11.50) and a Maker’s Mark Manhattan (12.25).
We both opted for the Lobster Bisque (16) with coral and chervil.
Lew opted for a shrimp and crab cake (15) with creamy remoulade sauce and red quinoa cabbage slaw and I chose Crispy Rhode Island Calamari (18) with peppadew-banana pepper-olive relish and tomato coulis.
Neither of us wanted an entrée, or desserts, so we headed back to the room,
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| Lobster Bisque |
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Shrimp & Crab
Cake |
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| Calamari |
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