SEAFOOD

Basil-Pesto Crusted Salmon Filet with Lemon Aioli Sauce

Chilean Seabass with an Orange-Honey Tomato Sauce

Pan Seared Halibut served with Lemon Caper Beurre Blanc Sauce

Grilled Mahi-Mahi with Pineapple Rum Salsa and Black Bean Coulis

Swordfish Medallions with Tangy Black Bean Beurre Blanc Sauce

Red Snapper with a Tomato-Cumin Sauce

Seared Sesame-Encrusted Ahi Tuna with Ginger Glaze and Wasabi Sauce

Blackberry BBQ Glazed King Salmon

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 Julienned Vegetables and a Light Soy-Scallion Sauce

Shrimp Scampi
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 and Served with Lemon and Drawn Butter

Lobster Fra Diablo
Australian Lobster Tail in a Spicy Tomato Basil Sauce