Seafood:

 

 

 

 

• Sea Bass with Sweet Corn Sauce, Topped with Crab

  "Relish", Served with Steamed Asparagus and Crispy

  Shallot Mashed Potatoes

 

• Jumbo Shrimp and Penne with Pancetta and Tomato

  Cream Sauce with Sautéed   Spinach with Garlic

 

• Sea Scallops with Orange Beurre Blanc, Brunoise of

  Orange, Shallot and Red Pepper, Served with Celery

  Root Puree and Haricot Vert Bundles (Tied with Leeks)

 

• Tilapia with BBQ Spice Rub, Onion Marmalade,

  Sweet Potato Puree with Bacon, and Zucchini, Pepper

  and Corn Sautee. Garnished with Grilled Spring Onions

 

• Grilled Marinated Sesame Crusted Sashimi Grade Ahi

  Tuna with Sriracha Aioli, Wasabi Mashed Potatoes

  and Stir Fried Vegetables

 

• Salmon en Croute Topped with Artichoke and Spinach

  Puree, with Creamy Leek and Chardonnay Sauce,

  Served Baby Vegetables

 

• Grouper with Coconut Curry Sauce, and Papaya

  Chutney with Basmati Rice

 

• Fish Tacos, Grilled Mahi Mahi with Chili Lime

  Slaw with Pineapple, Topped with Avocado, and

  Pico de Gallo with Chili’s. Served with Black

  Beans and Rice 

 

• Shrimp or Fish Thai Green or Red Curry with

  Vegetables, Served Over Jasmine Rice

 

• Prosciutto Wrapped Scallops over Milanese Risotto

  with Sweet Peas

 

• Shrimp Scampi; Garlic, Wine, Lemon Zest, Olive

  Oil and Fresh Parsley over Angel Hair Pasta

 

• Wild Salmon over Lentils and Cauliflower Puree

  with Sautéed Baby Spinach, Drizzled with Herbed

  Extra Virgin Olive Oil and a Tomato Jam

 

• Clams in Brodo with Chorizo, Fingerling Potatoes

   and Kale

 

• Lump Crab Cakes with Corn Relish, or Red Pepper

  Remoulade. Served with Field Greens

 

• Swordfish over Sicilian Caponata (Eggplant,

  Tomatoes, Capers, Pine Nuts, Currents etc.)

 

• Steamed Mussels with Optional Preparations,

  Served with Crispy Frites and Garlic Aioli

 

• Black Cod with Miso, Served with Bok Choy

  and Asian Mushroom Mélange

 

• Lobster Medallions with Truffled Butter Sauce,

  Served with Corn Soufflé and Braised Endive 

 

• Potato Crusted Halibut with Lemon Chive Sauce

  and Broccolini

 

• Blackened Catfish with Potato and Andouille

  Hash and Remoulade Sauce

 

• Fettuccini with Tequila Lime Cream Sauce,

  Roasted Poblano Peppers, Corn and Diced Tomato.

  Garnished with Cilantro

 

• Salmon with Tzatziki. Served with Orzo, Feta

  and Tomato Salad

 

• Red Snapper Stuffed with Southwestern Seafood

  Stuffing, Smoky Red Pepper Cream Sauce, Served

  with Warm Sweet Corn, Tomato and Asparagus Salad

 

• Monk Fish with Roasted Tomato, Shallot and Thyme

  Sauce, with a Touch of Sweet Butter. Served with

  Creamy Polenta and Zucchini

 

 

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