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Passion Restaurant
1036 Volvo Pkwy Ste 3
Chesapeake, VA 23320
Uber
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Dinner Menu
Appetizers
Shrimp Martini-
$10.00
5 jumbo shrimp, chilled and served with classic cocktail sauce and a hint of blue curacao martini.
Shrimp & Grits
$9.00
carolina shrimp in proscuitto ham served over cheddar cheese grits and the chefs bourbon bbq sauce
Not Your Grandmas Spaghetti And Meatballs
$10.00
blackened sea scallops with oven roasted spaghetti squash and fra diablo.
Salt And Pepper Calamari
$8.00
tender calamari dusted in our special seasoned flour and flash fried. served with roasted garlic remoulade and diablo sauce.
Chefs Truffle Mac & Cheese
$8.00
aged vermont white cheddar & pasta shells with white truffle oil.
Ahi 3 Ways
$11.00
nigiri, sushi roll, tataki with seaweed salad, wasabi, and ponzu sauce
Risotto Croquettes
$8.00
lightly fried asagio cheese and dijon butter sauce.
Cuban Pork Empenada
$8.00
with smoked tomato and charred scallion aioli.
Salads
Blt Salad
$9.00
mixed baby field greens, applewood smoked bacon, tomatoes, french bread crouton with buttermilk and apple cider vinaigrette.
Classic Greek Salad
$8.00
with feta cheese, pepperoni, cucumber, tomato and kalamata olives
Passions Salad
$10.00
baby field greens, mandarin orange, grapefruit, carrot, jicama, tomato,
cucumber with strawberry balsamic dressing and herb goat cheese crouton.
Caesar Salad
chef garett's version of the classic dressing, romaine hearts and asiago
The Main Course
"from The Sea"
Pistachio Encrusted Tuna Steak
$26.00
tropical fruit buerre blanc, garlic mashers & grilled asparagus
Braised Filet Of Halibut
$26.00
with yuzu pan jus, smoked gouda, root vegtable hash & fresh broccolini
Seafood Etouffee
$24.00
shrimp, scallops, crawfish, tomato, celery, onion, sweet peppers, adnouille sausage over basmati rice. mardi gras style!
Pan Seared Virginia Crab Cakes
$28.00
jumbo lump crabmeat with 5 percent filler served with fresh seared asparagus, smoked fingerling pototo hash & roasted garlic remoulade
Pan Seared Diver Sea Scallops
$26.00
with truffle creme fraiche, sundried tomato, fresh basil, broccoli florets tossed with fettucini noodles and asiago cheese
Sesame Seared Filet Of Salmon
$24.00
with warmed sweet sushi rice, and thai glazed baby bok choy
"from The Grill"
Mary Had A Little Lamb
$36.00
with 5 pepper glaze, garlic mashers, grilled asparagus... and loved it!
Grilled Porterhouse Of Veal
$36.00
with mushroom demi glace, garlic mashers and saute spinach
Pork Chop - N - Applesauce
$26.00
12oz french cut pork chop with caramelized apples and pears, fresh sweet potato puree and seasonal vegtables
Chef Garett's Classic "brick" Chicken
$18.50
half chicken, deboned and cooked under brick with chefs mac and cheese, seasonal vegetables and finished in a chicken jus
Maytag Blue Cheese Crusted Filet Mignon
$28.00
on a cheddar potato gratin cake with sauteed spinach and a rosemary demi-glace
Blackened N.y. Strip Of Beef
$24.00
with exotic mushroom and asiago risotto, chimi-churi and southern chow chow
Roasted Fontina Stuffed Pork Tenderloin
$25.00
with apricot glaze, "chow chow", garlic mashers and asparagus
2 Way Duck
$28.00
crispy skin duck breast, confit leg, wasabi mashers, bok choy & ginger plum sauce
A Passionate Finale
White Chocolate Bread Pudding
$9.00
with a frangelica butter sauce
Mixed Berry Cobbler
$9.00
with fresh chantilly cream nuts
Marscapone Cheesecake
$9.00
individual cheesecake with a graham cracker crust and caramel sauce
Tri-brulee
$9.00
please inquire your server about our daily flavor selections
Chocolate Passion
$12.00
layered chocolate cake with chocolate mousse, strawberry and chocolate truffle
Home Made Ice Cream And Sorbets
$6.00Browse Nearby
General Info
Hours
Monday:
11:30am - 12:00am
Tuesday:
11:30am - 12:00am
Wednesday:
11:30am - 12:00am
Thursday:
11:30am - 12:00am
Friday:
11:30am - 12:00am
Saturday:
4:00pm - 12:00am
Sunday:
Closed
About Us
Michael was born in Edison, New Jersey and attended Fairleigh Dickinson University in Florham Madison, where he received a BS in Biology. Unclear on his future career path, and not desirous into going into the medical or dentistry fields, he decided to join the Navy and “see the world”. Taking classes through summer and Christmas breaks, he completed his required course load one semester early allowing him to attend Officers Candidate School in Newport, Rhode Island spring class. This unusual sequence of events required him to obtain special permission to take leave from Officers Candidate School so he could attend his college graduation since Fairleigh Dickinson only graduated its classes once per year. His official graduation from college and his commissioning as a Ensign both occurred within one month of the other. His initial assignment was to the USS Stump, DD 978 where he completed his qualification as Surface Warfare Officer. Following his qualification he applied for and was accepted for transfer to the Engineering Duty Officer Community. His first assignment as an Engineering Duty Officer was to the Naval Postgraduate School in Monterey, California where he received his Masters Degree in Mechanical Engineering. He devoted the next twenty four years of his Naval career maintaining and modernizing surface ships and submarines. His favorite and most memorable tour was Chief Engineer aboard of the Theodore Roosevelt (CVN 71). He would go back and do it again in a heartbeat if asked. Michael explains below why he is so passionate for his tour as Cheng on the TR.