We shared the coconut (4) shrimp with a tasty citrus Malibu rum sauce and sunflower sprouts appetizer. Our entrees were pan roasted Chilean sea bass wrapped in bacon accompanied by a fingerling potato, 2 Jonah crab claws and a baked tomato in a white wine sauce. What the menu failed to mention is the sea bass was served on a bed of mashed potatoes. We then followed the stairway up to the patio of the Voo Doo Lounge and enjoyed the incredible views on a clear and beautiful evening.
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