The Marina Grog and Galley is an oasis of beauty and calm tucked away on Lake Lotawana, the largest private lake in the Kansas City area, where breathtaking views provide a quiet retreat from city life.
The Marina Grog and Galley is situated in a completely renovated former marina, built in 1934, and is the only place in Kansas City where you’ll feel as if you’re on the New England coast. The Marina serves outstanding USDA dry-aged steaks and incredibly fresh fish from Hawaii. So come spend a wonderful dining experience in one of the Marina Grog and Galley’s three dining rooms, and enjoy cocktails on the deck or in the bar with its 1,500-gallon salt-water aquarium.
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Marina Grog and Galley
22 A St., Lake Lotawana, MO 64086
Fri.-Sat., 5-9 p.m.; Sun., 5-8 p.m.
Try a recipe from Marina Grog and Galley at home!
- 2 6-oz. portions Hawaiian snapper
- For macadamia nut crust:
- 1/2 c. toasted macadamia nuts
- 1 Tbs. fresh chopped basil
For potato tiles:
- 1 large Yukon Gold potato
- 1 tsp. salt and pepper
- 2 tsp. olive oil
- For shiitake corn “risotto:”
- 1 small leek, cleaned and sliced
- 1 clove garlic, minced
- 2 Tbs. sesame oil
- 1 c. shitake mushrooms, sliced
- 1 c. corn
- 2 tsp. salt
- 1 c. chicken broth
- 2 Tbs. cornmeal
- 2 Tbs. Parmesan cheese
Crust: Chop macadamia nuts and stir in basil.
Tiles: Slice potato into half-inch-thick slices. Place on baking sheet and drizzle with oil. Add salt and pepper. Bake in 350-degree oven for 10 minutes.
“Risotto:” Sauté leeks and garlic in sesame oil until translucent. Add mushrooms; cook 2 minutes. Add corn, salt and broth and bring to a boil. Mix in cornmeal and Parmesan, then remove from heat. To prepare, crust both sides of snapper with macadamia nut crust. Heat 2 tablespoons sesame oil on medium-high heat in sauté pan and cook both sides until center is cooked. Cut into two pieces.
Plate: Place one potato tile in center of plate. Top tile with one heaping tablespoon of warm “risotto.” Top with one piece of snapper. Repeat.