Splashes Restaurant

Lunch $20
(FOR TWO COURSES; EITHER APPETIZER AND ENTRÉE OR ENTRÉE AND DESSERT)

Appetizer Choice:

Kabocha Squash Soup
cinnamon cream, cranberries

Hearts of Palm
watercress, walnuts, citrus, Greek yogurt

Entrée Choice:

Roasted salmon
lentils, baby carrots, cipollini, pancetta, jerez vinegar

Grllied Swordfish sandwich
watercress, tartar sauce, French fries

Grilled Hanger Steak
black pepper condiment, crispy onions, green beans

Dessert Choice:

Chocolate Pot of Crème
coffee soil, blackberry

Apple Cobbler
bourbon anglaise

Dinner $40
(FOR THREE COURSES; APPETIZER, ENTRÉE AND DESSERT)

Appetizer Choice:

Butter Lettuce and Arugula Salad
radish, avocado, mustard vinaigrette

Kabocha Squash Soup
cinnamon cream, dried cranberries

Entrée Choice:

King Salmon
beluga lentils, baby carrots, pancetta, cipollini onions

Grilled Hanger Steak
green beans, crispy onions, black pepper condiment

Pappardelle
wild mushrooms, pearl onions, truffle crème fraiche

Dessert Choice:

Chocolate Pot of Crème
coffee soil, blackberry

Apple Cobbler
bourbon anglaise

Chef Jeff Armstrong

Question: How long have you been a chef?
Answer: I started cooking when I was 14 and graduated from culinary school in 1996.

Question: How long have you been at this restaurant?
Answer: I started at Surf & Sand in May of 2010.

Question: Who or what inspired you to become a chef?
Answer: Working on my grandparents farm as a kid.

Question: What do you enjoy most about your profession?
Answer: Sourcing new ingredients for dishes.

Question: When you’re not in the kitchen what are you doing?
Answer: I’m really into live music.

Question: What is your most popular dish?
Answer: Seared scallops with Farro Risotto, cucumber, orange and ginger

Question: Your last meal on Earth would be??
Answer: Bun Thit Nuong - a Vietnamese dish. It’s cold rice vermicelli mixed with fresh vegetables and topped with hot barbequed pork