Dinner seafood

Question 1

Blackened Snapper

Answer 1

6oz/8oz blackened snapper with seafood seasoning over corn spoon bread, Swiss chard, Brussels sprouts leaves, roasted pepper and buttered leeks. All tossed in black pepper vinaigrette, finished with corn emulsion / chopped parsley

Allergies: Dairy / Egg / Gluten / Fish

Question 2

Teriyaki Salmon

Answer 2

6oz/8oz Salmon marinated in house made teriyaki glaze, over a bed of sticky rice finished with shiitake mushrooms, soy butter sauce garnished with cilantro, bean sprouts, scallions, and julienne carrots in a sweet/spicy glaze & white sesame seeds

Allergies: Gluten / Soy / Fish / Dairy / Sesame

Question 3

Lobster Linguini

Answer 3

1 butter poached lobster tail plus 2.5oz claw meat served over fresh made linguini noodles, tossed in white wine garlic sauce with tomato butter, arugula, kosher salt, topped with minced parsley and EVOO drizzle

Allergies: Dairy / Gluten / Shellfish
Chicken stock in sauce

Question 4

Ahi Tuna

Answer 4

5oz/7oz togarashi (orange peel, nori, sesame seeds, red pepper flakes) dusted Ahi Tuna seared served with diced mango, sliced avocado, grape tomato halves, sliced cucumber, Arcadia mix, Daikon sprouts, cilantro leaves, and tossed in sweet/spicy glaze.
Garnished with fresh lime juice, chopped candied cashews, black/white sesame seeds.

Allergies: Sesame Seeds / Soy / TreeNut / Gluten / Fish

Question 5

Atlantic Cod

Answer 5

5oz/7oz Broiled Cod, seasoned with seafood seasoning, topped with fresh lemon juice and lemon herb butter. Over a bed of lobster claw meat, house made gnocchi, English peas, parsley, grape tomatoes, julienne red onions, in a house made lemon jus.
Garnished with tomato compote and pea shoots dressed in lemonette (lemon juice and golden balsamic)

Allergies: Shellfish / Dairy / Gluten (gnocchi)

Question 6

Lobster Tails

Answer 6

(2) 4.5oz tails, seasoned lightly with seafood seasoning, broiled, and topped with clarified butter, served with (5) pcs of buttered asparagus

**Allergies: Shellfish / Dairy

Question 7

Dutch Harbor King Crab Legs

Answer 7

16oz King Crab Legs served warm with seared Yukon potatoes, and asparagus in a white wine garlic sauce and lemon herb butter. Garnished with half lemon.

Allergies: Shellfish / Dairy

Question 8

Sea Scallops

Answer 8

3/4pcs jumbo diver sea scallops with Parmesan/fennel risotto, English peas, julienned snap peas, salt & white pepper. Topped with fennel salad with parsley, celery leaves, red onion, and fennel fronds all tossed in lemonette

Allergies: Shellfish / Dairy
chicken stock in risotto

Question 9

Chilean Sea Bass

Answer 9

6/8oz Seabass, dusted with seafood seasoning, and broiled until golden brown, served over whipped potato puree, topped with sautéed broccolini and pearl onions, finished with sliced truffle, chopped parsley, and citrus truffle vinagrette

Allergies: Dairy