Anchor Spa


Anchor Spa features a variety of mixed drinks inspired from ports around the globe and small plates with a focus on seafood and local game.

 

Executive Chef Jose Gonzalez, who has 20 years’ experience, created the small plates, such as Pesce Puttanesca — pan-seared halibut served over cannellini bean puree, topped with Puttanesca sauce, fried capers and olive oil.

 

He also presented seared scallops, which were served over sautéed Brussel sprouts with a ginger brown butter sauce; Asian spiced duck breast with braised Chinese eggplant and ginger chili glaze; and grilled octopus with charred fennel, Greek olive oil and oregano.