ENTRÉES -SEAFOOD
Crusted Salmon Filet
Basil Pesto Crusted Salmon Pan Seared
Served with a Lemon Aioli Sauce
Seabass with an Orange-Honey Tomato Sauce
Grilled Chilean seabass topped with an orange-honey tomato sauce
Halibut
Pan Seared Halibut served with a
Lemon Caper Beurre Blanc Sauce
Mahi-Mahi
Spiced, Grilled and Served with
Pineapple Rum Salsa and Black Bean Coulis
Bouillabaisse
Classic Seafood Stew with an Assortment of Fish,
Shellfish and Spices served with Rouille and French Bread
Baked Seabass
Marinated and Baked in Parchment Paper
With Julienne Vegetables and a Light Soy-Scallion Sauce
Swordfish Medallions
Grilled Medallions of Swordfish served with
Tangy Black Bean Beurre Blanc Sauce
Shrimp Scampi
Colossal Shrimp, Sautéed in White Wine,
Lemon, Butter and Garlic
Rainbow Trout
Stuffed with seasoned crab meat and
served with a lemon dill sauce
Australian Lobster Tail
Broiled to perfection, served with lemon and drawn butter
Red Snapper
Sautéed and served with a tomato-cumin sauce
Ahi Tuna
Sesame Encrusted Ahi Tuna Seared Rare
Served with Ginger Glaze and Wasabi Sauce
Lobster Fra Diablo
10 oz. Australian lobster tail, baked in a spicy tomato basil
sauce
|
