8. SAUTEED, BAKED AND STEAMED

Question 1

Pecan Parmesan Crusted Rainbow Trout

Answer 1

Rainbow trout (10 oz) coated with crushed pecans, Parmesan cheese and garlic breadcrumbs. Sautéed and topped with artichoke hearts, and lemon basil butter sauce.

Question 2

Tilapia Imperial

Answer 2

Pan-seared, then baked and stuffed with shrimp, scallops and crab meat with Parmesan and Gruyere cheese and topped with a lemon caper butter sauce.

Question 3

Cold Water Lobster Tails

Answer 3

5/6 oz lobster tails seasoned and steamed, served with warm drawn butter. Choice of single tail or twin tails.

Question 4

All Sautéed, Baked and Steamed items served with?

Answer 4

Choice of two fresh side items.

Question 5

Lily’s Chicken

Answer 5

A seasoned and grilled chicken breast (8 oz) topped with Chèvre goat cheese, sautéed spinach, artichoke hearts, and lemon basil butter sauce.