Cuisine:

• Sea food
• Others

Tillerman Description:
This attractive restaurant features a high-ceilinged Garden Room with a retractable roof surrounded by cozy dining areas complete with hanging plants and soft wood textures. For lunch, we like the ahi sandwich with citrus aïoli, the Manila clams steamed in white wine and garlic (also offered for dinner) and the chicken Tillerman---with white wine, garlic, artichoke hearts and portobello mushrooms over angel hair. The salad course, included with all dinner entrées, is presented on a lazy susan with romaine surrounded by tomatoes, mushrooms, beets, feta cheese, garbanzo beans and condiments. The wide variety of fresh fish flown in daily from across the nation and around the world includes imaginative preparations of favorites such as broiled Atlantic salmon with vegetable ratatouille, rainbow trout amandine and Asian-style Chilean sea bass. For starters, the blackened yellowfin tuna with stone grain mustard sauce is a winner, as are the sea scallops with port wine sauce and the oven-baked jumbo shrimp stuffed with seasoned crab. Landlubbers like the chicken scaloppine with artichoke hearts and mushrooms, the blackened 20-ounce bone-in rib-eye and the double-cut pork chop with vegetable garnish and maple-mustard vinaigrette. Save room for the warm apple crisp with vanilla ice cream and the "pick me up"---espresso-soaked ladyfingers with mascarpone mousse.


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