Pan Seared Meats

Chef David Banks prepares delicious Harry's Savoy Grill creations; Braised Pork Cheeks with Prosciutto, Tuscan Kale, Filet de Tomato, Fettuccine & Sheep's Milk Ricotta, and Filet with Mirliton Hash and a Marsala Demi-Glace topped with Maine Blueberry Compote & Crispy Shallots.  At the bar, we join Dave Champion for Harry's interpretation of an Old Fashioned, a Cucumber Mint Gimlet and Surf 'n Turf Carpaccios.

Read More

Raw Bar

Chef David Banks prepares an International Raw Bar from Harry's Seafood Grill: Hawaiian Nairagi Sashimi with Kaffir Lime, Yuzu, Crystallized Ginger & Asian Pear; Diver Sea Scallop Three Pepper Ceviche; Hamachi Crudo with Compressed Celery, Watermelon Radish, Basil & Morels. Kelly O'Hanlon makes a Yuzu Ginger Martini, achieving the perfect complement.

Read More

Ultimate Burgers

Chef David Banks showcases Kid Shelleen's award-winning Burgers. Specifically cut local farm-raised ground Brisket, Short Rib and Sirloin make one of the best burgers you'll ever eat. Chef de Cuisine Ivan Torres makes a traditional Steak Taco and a Tartare Taco of Tuna that is paired a Margarita and a Pineapple Jalapeno Lemonade created by Joe Pope.

Read More

Signature Seafood

Chef David Banks demonstrates three innovative seafood dishes featured at Harry's Seafood Grill. A Flash Scallop Ceviche Cured with Lime, Orange & Jalapeño; Scallop Crudo with Meyer Lemon, Oregano. Sherry Gastrique with Truffle Oil & Royal Trumpet Mushrooms; and Golden Ecuadorian Corvina over Chanterelles, Shiitakes & Shallots paired with Blanched Brussel Sprout Leaves and Garlic Aioli.

Read More