Dinner Seafood

Question 1

Blackened Fish

Answer 1

Blackened Fish**
Large oval
**Fish varies based on location

8 oz. fish, seasoned with our
seafood seasoning and
blackened in a cast iron skillet.
Served over corn spoon bread,
surrounded by fresh skillet
beans (haricot vert, red bell
pepper, caramelized onions, and
grape tomatoes) kosher salt,
white pepper, jalapeno honey
cream sauce.
Garnished with jalapeno corn
tartar and parsley sprig.
*Gluten/wheat, shellfish, dairy,
fish, egg allergy*

Question 2

Teriyaki Salmon

Answer 2

Teriyaki Salmon
Large bowl

8 oz. chef cut fresh salmon
marinated in house made
teriyaki glaze, over a bed of
sticky rice finished with shiitake
mushrooms, soy butter sauce
and a garnish of cilantro, bean
sprouts, scallions, snap peas, red
pepper, and carrots in a banh mi
marinade (soy, garlic, scallions,
lime and Chinese five spice).
Garnished with white sesame
seeds.
*Gluten, soy, fish, dairy allergy*

Question 3

Florida Grouper

Answer 3

Florida Grouper
Large oval

7 oz. Broiled grouper, seasoned
with kosher salt and our
seafood seasoning. Topped
with fresh lemon juice and
lemon herb butter. Served over
a bed of lobster meat, gnocchi,
mixed sautéed vegetables
(English peas, parsley, grape
tomatoes, julienned red onions)
in a fresh lemon and garlic jus.
Garnished with tomato compote
and pea shoots dressed in
lemonette.
*Shellfish, dairy allergy*

Question 4

Twin Lobster Tails

Answer 4

Twin Lobster Tails
Medium oval

(2) 4.5 oz. tails (very sweet, firm
meat), seasoned lightly with our
seafood seasoning, then broiled
and topped with clarified butter.
Served with (5) pieces of
buttered asparagus.
Garnished with lemon and
rosemary sprig.
*Shellfish, dairy allergy

Question 5

Sea Scallops

Answer 5

Sea Scallops
Large round

(4) Jumbo sea scallops with
house made parmesan/fennel
risotto, English peas, julienned
snap peas, salt and white pepper.
Topped with fennel salad with
parsley, celery leaves, red onion
and fennel fronds, all tossed in
fresh lemon juice.
*Shellfish, dairy allergy*

Question 6

Jumbo Lump Crab Cakes

Answer 6

Jumbo Lump Crab Cakes
Large oval

(2) 4 ½ oz. jumbo lump crab
cakes. Broiled and brushed with
lemon herb butter, dusted with
seafood seasoning, served over
succotash (corn, red pepper,
grape tomatoes, asparagus,
minced parsley, salt & pepper)
and a sweet corn emulsion,
topped with jalapeno corn tartar
sauce.
Garnished with parsley sprig.
*Shellfish, dairy, gluten/wheat,
egg allergy

Question 7

Dutch Harbor King Crab

Answer 7

Dutch Harbor King Crab
Legs
Large oval16 oz. of king crab legs served
warm with (5) pieces of buttered
asparagus and drawn butter.
Garnished with a cocktail fork
with a lemon wedge on the end
and parsley sprig.
*Shellfish, dairy allergy*

Question 8

Chilean Sea Bass

Answer 8

Chilean Sea Bass
Large round

8 oz. of broiled sea bass lightly
seasoned with our seafood
seasoning, herb butter, and a
champagne vin blanc with glazed
carrots, snap peas, & English
peas. Served on a bed of creamy
herbed mashed potatoes and
topped with black truffle slices
and truffle oil.
*Shellfish, fish, milk, dairy
allergy*

Question 9

Lemon Sole

Answer 9

Lemon Sole
Large Oval

8 oz. Sole in a shallot lemon
caper reduction, served with
crispy fingerling potatoes with
toasted garlic chips in garlic oil,
and garnished with lemon slices
and chopped parsley

Question 10

Ahi Tuna

Answer 10

Ahi Tuna
Large Round

7 oz. Ahi Tuna Steak, Togarashi
dusted and finished with
cashews, and spicy sesame soy
glaze
Served with Mango, avocado,
grape tomatoes, Daikon sprouts,
cilantro, cucumber, all with
Arcadian greens and garnished
with toasted sesame seeds

Question 11

King Salmon

Answer 11

King Salmon

8 oz. broiled King salmon served
with roasted tomatoes, olives,
crispy fingerling potatoes, green
beans, shaved red onions,
garnished with chopped parsley,
and tossed in a black pepper and
anchovy vinaigrette