Loaded Lobster – 1/2 maine lobster, seafood stuffing, parmesan, breadcrumbs béarnaise sauce
Thank you Orlando magazine for hosting us at deep blu seafood grille at Wyndham Grand Bonnet Creek for a delicious 7-course seafood culinary adventure. We enjoyed diving deep into their new menu and meeting their new head chef, Chef Wade McLamb.
Gazpacho soup
Grilled Florida Peach & Burrata Salad – pickled blueberries, fennel, crispy country ham, honey truffle vinaigrette
Black & blu Linguine – vita squid ink pasta, jumbo lump blu crab, arugula, cherry tomatoes, marcona almonds, parmigiana
Loaded Lobster – 1/2 maine lobster, seafood stuffing, parmesan, breadcrumbs béarnaise sauce
Scalloped potato
George’s Banks Scallops – corn risotto, smoked tomato jam, crispy black eye peas
Red Snapper – local sweet corn succotash, baby herb salad, basil vinaigrette
Ora King Salmon – red quinoa, black eyed pea fritter, cucumber mint crème fraiche
Banana Pudding – Key Lime Pie Pana Cotta, graham shortbread, toasted meringue
Two hardworking chefs, Chef Ryan Cole and Chef Wade McLamb.
deep blu seafood grille at Wyndham Grand Bonnet Creek
14651 Chelonia Pkwy Orlando, FL 32821
(407) 390-2420
deepbluorlando.com
Use promo code “Grand Experience” when making reservations for a free dessert or appetizer with the purchase of two dinner entrees (Limit 1 coupon per 2 adults |Valid 5/1/2018-5/31/2018).
