Special RW dishes set to wow

Head chef of South Beach Café, Lewis Wallace, has created a menu of fresh, new dishes for this year's Gleaner-sponsored Restaurant Week. But one item that is sure to have lobster lovers swooning is the broiled lobster tail with herbed butter.

"The combination of the lobster being poached and the sauce, it's just a succulent dish," said Wallace, who explained that it was a strategic move to poach the lobster tail instead of grilling it, as it's traditionally done. The process is accentuated with the butter sauce.

The main course is complimented with fragrant saffron rice, steamed broccoli and carrots.

Although it has not yet reached its one-year anniversary, South Beach Café wants to make a lasting impression on Restaurant Week patrons, at this their first appearance on the row of restaurants.

Manager Yvonne Bergin said the eatery is committed to creating a fresh experience for customers so it continuously overhauls its regular menus.

"We're doing something different for Restaurant Week by incorporating totally new dishes on the menu," she said.

- S.W.G.