Fish

Question 1

Atlantic Salmon

Answer 1

6oz piece of Atlantic salmon, seasoned with salt and pepper, seared in olive oil. Served over fingerling potatoes sautéed in butter and chives, golden beets, and a sherry gastrique. Finished with arugula tossed in horseradish vinaigrette.
TEMP ON SALMON: Chef’s recommendation is medium (warm throughout, slightly translucent center.)
*Gluten free.
Can be made dairy free if butter in potatoes is omitted

Question 2

Sea Scallops

Answer 2

6oz portion of dry packed sea scallops seasoned with salt and pepper and seared in olive oil to order. Scallops are served over Cream Corn consisting of mascarpone & Heavy Cream. Finished with Asparagus tips sautéed in Buerre monte & Drizzled with Bacon Gastrique.

*DAIRY ALLERGEN: Mascarpone& Cream

*SHELLFISH ALLERGEN.
Number of scallops may vary based on weight. Smaller scallops will make for more scallops on the plate. Larger scallops will make for less scallops on the plates.

Question 3

Spicy Shrimp Risotto

Answer 3

Risotto made with carnarolli rice, butter, onions, water and parmesan cheese. Risotto is finished with fresh herbs. Shrimp are seasoned with salt and pepper, seared in olive oil and sautéed with white zucchini and roasted tomatoes and then served on top of the risotto. Finished with arugula and extra virgin olive oil.
DAIRY ALLERGEN: butter, parmesan cheese.
SHELLFISH ALLERGEN.
Gluten free.
Finished in chicken stock so this item CAN be vegetarian.

Question 4

Pacific Sea Bass

Answer 4

6oz portion of seabass seasoned with salt and pepper, seared in olive oil. Served on a bed of cauliflower puree, caramelized cauliflower, blanched snap peas. Garnished with grapefruit segments, candied grapefruit zest, and grapefruit vinaigrette.
DAIRY ALLERGEN: cauliflower puree.
Seabass is cooked through and is mostly firm and flaky.
The fish, cauliflower puree, and caramelized cauliflower is served warm. The garnish grapefruit, zest and vinaigrette is served cold.
Gluten free.

Question 5

Bouillabase

Answer 5

A rich, spicy stew made with 2 oz. each of scallops, shrimp, seabass as well as 7 mussels and 5 Littleneck clams. The fish is seasoned with salt and pepper and cooked covered in bouillabase broth, chicken stock, butter, fennel, peppers, onions and garlic until the shellfish is opened and cooked. Zuchinni, chard, cous cous, herbs and lemon juice are folded in and cooked until warm. Served in a pasta bowl with toasted ciabatta bread spread with garlic butter placed over the top.
Allergens: Dairy; Gluten in the ciabatta which can be omitted.
Bouillabase broth: EVOO, yellow onions, fennel, carrots, celery, garlic, white wine, chicken stock, DiNapoli tomatoes, salt, pepper, sugar, saffron, lemon juice, basil leaves.
Mark guest with a soup spoon and a half salad bowl.