J. Schram is quite appealing on its own as an apéritif or enjoyed with fresh shellfish, caviar, smoked salmon, tangy cheeses, seafood brochettes, or risotto with prosciutto, focaccia, oysters Rockefeller, vegetable pate, endive and baby shrimp, scallops sautéed with fresh herbs, lobster spring roll.
Courses might include seafood brochettes, filet mignon with foie gras, veal piccata, holiday stuffed turkey, brioche with portobello mushrooms.
HOT CRAB AND ARTICHOKE DIP
MESQUITE-GRILLED QUAIL WITH PANCETTA AND SAGE
SEARED SCALLOPS WITH BACON BRAISED CHARD