Forget traditional fare, this menu is unique, even if it sounds familiar. I had broiled red snapper and it came out perfectly cooked and a little spicy and slightly blackened. I loved it, but I was curious to see if I had been served blackened instead. I was told no, I had not, that blackened was spicier and more blackened. The chef trained in New Orleans and had a Spanish heritage so he believed in spicier, more colorful food. Case in point, I also had creamed spinach, and it also was delicious, but served in a most unique and surprising fashion. It was more of a soup consistency and had roasted red peppers, shallots, and get this, lump crab meat! Talk about outstanding! My wife had the grouper and raved about it as well. There is a lot of competition in the fine dining category but Voyagers has managed to stand out.
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