Gourmet in Greensboro

We spent a few days in the "Triad" of North Carolina so that Anna could integrate five new medical practices into the UNC Health Care system.  We made sure to hit the best restaurants for dinner.  We photographed the superb dishes we consumed at Seafood Grille.

Lobster medallions with fried green tomatoes, triple crème brie, fig jam, and caramelized shallots with a sweet corn and lima bean pan sauce, red wine glaze and pesto herb oil.

Oyster salad: crispy oysters and mixed greens with lemon vinaigrette, applewood smoked bacon, red onions, roasted peppers, a honeyed feta stuffed pepperoncini and texas pete aioli.

Sesame seed crusted ahi tuna served over wasabi mashed potatoes, topped with cabbage, feta, and toasted almonds sautéed in sesame oil drizzled with balsamic glaze and chipotle oil.

North Carolina flounder wrapped with prosciutto and ahi tuna, with asparagus, a risotto cake over a lemon caper mornay sauce with a mushroom and pepper relish, adobe coulis and caramelized onion and sherry glaze.

After that, we just couldn't hack dessert.