Entrees from Chef Tyson Grant at Parkshore Grill include filet mignon, grilled cobia, and pecan-crusted tilapia.
From the restaurant's website:
"Chef Tyson Grant strives to use only the finest ingredients in creating every dish at Parkshore Grill. He serves Niman Ranch beef, pork and lamb, all natural chicken from Springer Mountain Farms and Ashley Farms along with organic salmon and sustainably fished seafood. In addition, he sources organic produce from local farms whenever possible."
Kids' menu. Full bar. Serving lunch and dinner daily. Sat brunch 11 am–3 pm, Sun brunch 10 am–3 pm.
"Plates emerge from the open kitchen as finely crafted American cuisine with a twist. Think beef Wellington, grilled lamb chops, lobster pasta, or pan-seared scallops, only this version sweet and tender, circling a mound of sauteed baby spinach with the rich smokiness of Southern greens."
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Tampa Bay Times
Entrees from Chef Tyson Grant at Parkshore Grill include filet mignon, grilled cobia, and pecan-crusted tilapia.
From the restaurant's website:
"Chef Tyson Grant strives to use only the finest ingredients in creating every dish at Parkshore Grill. He serves Niman Ranch beef, pork and lamb, all natural chicken from Springer Mountain Farms and Ashley Farms along with organic salmon and sustainably fished seafood. In addition, he sources organic produce from local farms whenever possible."
Kids' menu. Full bar. Serving lunch and dinner daily. Sat brunch 11 am–3 pm, Sun brunch 10 am–3 pm.
"Plates emerge from the open kitchen as finely crafted American cuisine with a twist. Think beef Wellington, grilled lamb chops, lobster pasta, or pan-seared scallops, only this version sweet and tender, circling a mound of sauteed baby spinach with the rich smokiness of Southern greens."
—
Tampa Bay Times