Category Archive

CORIANDER DUSTED GRILLED SWORDFISH SERVED OVER A LOBSTER QUINOA CAKE WITH WHITE AND GREEN ASPARAGUS IN A POOL OF CITRUS TOMATO SAUCE  

ALEPPO PEPPER DUSTED SALMON SERVED WITH A MANGO JASMINE RICE CAKE AND GRILLED ASPARAGUS WITH A MANGO COCONUT VINAIGRETTE TOPPED WITH MANGO PICO DE GALLO

     POLENTA DUSTED WOLD FISH– topped with a spicy tomato jam and served with roasted Yukon gold potatoes and grilled asparagus finished with a caper wine sauce            

      RAW BAR SAMPLER FOR TWO- oysters, shrimp cocktail, smoked trout and pastrami salmon   BOUILLABAISE- (CLAMS, MUSSELS, COD, SHRIMP, LOBSTER MEAT, FENNEL SAFFRON FISH BROTH) SERVED WITH CRUSTY BREAD, BOUILLI BUTTER AND ROUILLE    PAN SEARED COD– SERVED WITH YUKON GOLD POTATOES, GREEN BEANS, TOMATO CIOPPINO BROTH  

LOBSTER CORN CHOWDER   PAN ROASTED WOLF FISH DRIZZLED WITH A WARM MAPLE BACON VINAIGRETTE, ROASTED HERBED RED BLISS POTATOES, WILTED KALE AND PANCETTA      

BAKED STUFFED LOBSTER TOPPED WITH A BEURRE BLANC SAUCE AND SERVED WITH A VEGETABLE MEDLEY AND MASHED POTATOES

PARMESAN HERB AND PANKO ENCRUSTED HADDOCK TOPPED WITH A SUNDRIED TOMATO PESTO OVER PARMESAN MASH AND GRILLED ASPARAGUS

BALSAMIC GLAZED SWORDFISH TOPPED WITH AN OLIVE TAPENADE SERVED WITH A CREAMY PARMESAN BASMATI RICE AND GRILLED ASPARAGUS

SEARED SALMON TOPPED WITH A PARMESAN SUNDRIED TOMATO VINAIGRETTE SERVED WITH SAUTED SPINACH AND A SHITAKE MUSHROOM AND ASPARAGUS RISOTTO