The Flagship Restaurant: Hey, We Were on the Hampton Roads Show

Friday, June 25, 2010

Hey, We Were on the Hampton Roads Show

Check out this clip here of me divulging Flagship's Top Secret "Peel and Eat" Shrimp recipe on Hampton Road's Morning Show. I enjoyed myself!

http://www.fox43tv.com/dpp/hr_show/cooking/gourmet-peel-n-eat-shrimp

For more about The Hampton Roads Show, go to their Facebook account:

http://www.facebook.com/pages/Portsmouth-VA/The-Hampton-Roads-Show/276096525410

This really made food fun for me,

Alan

No comments:

Post a Comment

FLAGSHIP DINNER MENU

APPETIZERS

Crispy Calimari 7.24

A generous portion of hand-breaded golden fried calimari, dusted with Old Bay Seasoning served with our Asian Sauce.

Oysters Flagship 7.98

Baked hand-shucked oysters on the half shell topped with spinach-artichoke spread and crispy bacon bits.

Blackened Tuna Bites 8.97

Cajun-seared tuna bites in marinara sauce, black olives and basil , poured over fried eggplant sticks, drizzled with a balsalmic glaze.

One Pound Jumbo Peel and Eat Shrimp 14.93

Steamed in white wine, garlic, shallot, thyme, bay leaf, and butter and served with a toasted garlic baguette.

Wings 8.49

One pound of jumbo fried wings, tossed in our spicy buffalo wing sauce served with chunky blue cheese dressing.

Coconut Battered Shrimp 7.86

Skewered and hand-dipped in our coconut batter, then fried to a deep golden brown, served with tangy orange marmalade sauce.

Hot Spin-Drip Bread Bowl 7.64

One half pound of our creamy spinach-artichoke dip served in our fresh-baked bread bowl.

Cheese Fries 6.54

A generous portion of golden fries, crispy apple-smoked bacon, green onions, melted house cheese blend, and chipoltle ranch dipping sauce.

One Pound of Mussels or Clams 9.75

Steamed in white wine, shallot, garlic, thyme, bayleaf, and butter, served with a toasted garlic baguette.

Baby Back Ribs 7.99

One half pound of baby back ribs, with peach-bourbon BBQ sauce served with our tobacco onions.

Tuna Carpaccio 6.49

Fresh cut, thinly sliced, great tasting tuna dressed with both sun-dried tomatoes and basil pesto, topped with parmesan shavings.

Hot Crab Dip Bowl 9.25

One half pound of our signature crab dip served in our fresh baked bread bowl.

Pan-Seared Crab Cakes 8.49

Two pan-seared crab cakes served on a sauteed vegetable medley drizzled with mango ketchup.

Tuna Sashimi 9.25

Pan-seared sushi-grade tuna (rare) on a bed of spicy slaw and Asian-flavored soba noodles.

Potstickers 6.75

Pork-filled potstickers served with Asian sauce and mustard oil.

SOUP AND SALAD

Flagship Crab Soup

Classic crab soup, thick and creamy, made with lump crap and a hint of sherry.

cup 4.95
bowl 6.95
artisan bread bowl 7.75

Captain's Soup 8.95

Our signature crab soup topped with a fried (whale) soft-shell crab.

Soup du Jour

Chef's choice of homemade soups. Check with your server for today's offering.

cup 4.95
bowl 6.95
Artisan bread bowl 7.75

Scallop Salad 14.95

A skewer of wood grilled bacon-wrapped sea scallops, pecan-crusted fried brie, spring mixed greens, and raspberry vinaigrette.

Grilled Rock Fish Salad 14.95

Grilled rock fish on a bed of spring mixed greens, crisp red onions, and black olive vinaigrette.

Captain's Salad 5.95

Spring mixed greens, grape tomatoes, cucumbers, craisins, croutons, and parmesan cheese.

Salmon Salad 12.95

Grilled salmon fillet, creamy goat cheese, pecan pieces, craisins, red onions, spring mixed greens, and a honey-mustard vinaigrette.

Baby Back Ribs and Slaw 14.95

One pound of perfectly-cooked ribs served on a bed of slaw topped with tobacco onions.

Spinach Salad 6.95

Fresh spinach, sun-dried tomatoes, feta cheese, black olives, chopped eggs, crispy onions, smoked bacon with balsamic vinaigrette.

Grilled Chicken Breast Salad 8.95

Grilled chicken breast on a bed of spring mixed greens, red onions, oil-cured sun-dried tomatoes and sun-dried tomato vinaigrette.

Greek Salad 6.95

Hearts of romaine lettuce, red onions, feta cheese, black olives and Greek dressing.

Caesar Salad 5.95

Hearts of romaine lettuce, red onions, croutons, and classic Caesar dressing.

FLAGSHIP SIGNATURE ENTREES

Fish and Chips 12.75

Battered and fried fish pieces with smoked paprika mayonnaise, served on a bed of french fries with a side of cole slaw.

Crab Cake Dinner 16.95

Two of our signature crab cakes fried or broiled, served with mango ketchup, hush puppies, and a choice of a side.

Shrimp Dinner 16.95

A plate full of fried jumbo shrimp, served with cocktail and tarter sauce, hush puppies, and a choice of a side.

Tuna Steak Dinner 16.95

Sushi-grade tuna steak blackened and grilled to your living on a bed of cole slaw, topped with french fries and drizzled with balsamic glaze.

Filet Mignon 22.95

Upper 1/3 cut of prime bacon-wrapped filet in a savory red wine sauce served on garlic mashed potatoes with broccoli florets.

Seafood Combo 24.95

Catch of the day, jumbo shrimp, fried oysters, and a crab cake fried or broiled. Served with french fries, cole slaw, and hush puppies.

Soft-shell Crab Dinner 14.95

Two pan-sauteed soft-shell crabs served with our lemon wine saude, broccoli florest, and hush puppies.

Oyser dinner 16.95

A plate full of perfectly fried oysters serve with chipotle mayonnaise, hush puppies, and choice of a side.

Chicken Marsala 12.95

Grilled chicken breast, Italian pancetta, and a marsala wine sauce. Served with garlic mashed potatoes and choice of a side.

Baby Back Ribws 22.95

Full rack of baby back ribs brushed with our peach-bourbon BBQ sauce served with tobacco onions, cole slaw, and corn on the cob.

Steamed Snow Crab

1 pound 16.95
1 1/2 pounds 20.50
2 pounds 24.50

PASTA

Steamed Clams or Mussels and Fettuccine 12.95

One pound of clams or mussels steamed in our fragrant white wine, garlic, and lemon sauce served over fresh-made fettuccine.

Tuna and Gnocchi 14.95

Grilled shushi-grade tuna steak on a bed of perfectly-cooked gnocchi, slowely simmered in a garlic and tomato confit deglazed with white wine, and drizzled with a balsamic reduction.

Chicken and Sausage Alfredo 14.95

Grilled chicken and Edwards sausage on a bed of fettuccine smothered in our pan-made Alfredo sauce served with broccoli florets.

Salmon and Tri-Colored Tortellini Puttenesca 14.95

Grilled salmon cooke to your liking on a bed of tri-colored tortellini tossed in our primavera sauce served with broccoli florets.

Steak Gorgonzola-Alfredo 14.95

Grilled upper 1/3 cutof prime filet mignon medallions served over a bed of fettucine tossed in our gorgonzola-alfredo sauce served with a sauteed vegetable medley.

Lobster Ravioli 15.95

Lobster ravioli served on a bed of fresh baby spinach tossed in our brown butter balsamic vinaigrette topped with parmesan cheese and served with cracked black pepper.

CREATE YOUR OWN FEAST

Choose any two for 19.95
Choose any three for 25.95

Grilled or Fried Shrimp
Catch of the Day
Pan-Seared or Fried Crab Cakes
Fried Calamari
Baby Back Ribs
Steamed Snow Crab
Coconut Battered Shrimp
Fried Oysters

SIDES

French Fries
Vegetable Medley
Garlic Mashed Potatoes
Cole Slaw
Broccoli
Red Beans and Rice
Hush Puppies
Savory Rice Blend

SAVE ROOM FOR DESSERT 5.95

Ask about our fresh-made, from scratch desserts

BURGERS, PO'-BOYS, SANDWICHES

All Burgers, Po'-Boys, and Sandwiches are served with lettuce, tomatoes, red onion, and a pickle.

The Captain's Burger 9.95

A Flagship classic. Chipotle Mayonnaiee, topped with melted Swiss cheese, apple-smoked bacon, a stack of tobacco onions, erved on a kaiser roll with a choice of a side.

Soft-Shell Crab Sandwich 9.95

Fried Chesapeake Bay Blue Crab, tarter sauce, lettuce, tomato, and onions served on a kaiser roll with a choice of a side.

BBQ Sandwich 6.95

Slow-cooked pulled pork shoulder, house=made Carolina-style BBQ sauce, and cole slaw sered on a kaiser roll with a choice of a side.

The Rosco 9.95

Thinly-slided roast beef grilled, crumbled blue cheese dressing, with carmalized oniions, hearts of romaine, served on a kaiser roll with a choice of a side.

Shrimp Po-Boy 8.95

Jumbo fried shrimp, house-made tarter sauce, lettuce, tomatoe, onions, served on a baguette with a choice of a side.

Buffalo Chicken Wrap 7.95

Spicy Buffalo-style chcicken, crumbled blue cheese dressing, lettuce, tomato, oinons, and a choice of a side.

The Black Beard Burger 9.95

Cajun-seasoned, seared and cooked to order, crumbled blue cheese dressing, topped with bacon, served on a kaiser roll with a choice of a side.

Oyster Po'-Boy 8.95

Crispy fried oysters, chipotle mayonnaise, tomato, an donions served on a baguette with a choice of a side.

Black and Blue Tuna Wrap 8.05

Blackened tuna, crumbled blue cheese dressing, lettuce, tomato, and onions with a choice of a side.

About Us....

Chef Kent, a Portsmouth native, comes to The Flagship after training in New York restaurants, as well as the local, Tidewater restaurant scene. He honed his skills in New York and uses his knowledge of fresh ingredients to create his signature specials, often adding an unexpected ingredient or two to add a bright flavor. Recent innovations include bread pudding made with Krispie Kreme donuts and plantains, which compliment weekend specials.

Quiet and intense, Kent is all business about food. Among his chief joys in life is the idea that someone can arrive at the Flagship stressed or upset and that his or her entire attitude can be turned around simply by good food, thoughtfully prepared and served with care.

The front of our house is energetic and friendly. Our team is committed to bringing our valued guests a memorable dining experience. Our menu has been created to allow our diners a variety of offerings. Whether you prefer to experiment with innovative tastes or choose traditional favorites, we hope you enjoy the Flagship experience.

Working with only the freshest ingredients, often purachased at Clarke's Farm in Chesapeake or at local Farmer's Marets, our team carefully prepares and presents each dish to please the eye and the palate. Keep in mind, our desserts are made fresh right here in our kitchen.

The Flagship Restaurant

Friday, June 25, 2010

Hey, We Were on the Hampton Roads Show

No comments:

Post a Comment