Fish

Question 1

Halibut Sauté Feature

Answer 1

Pan seared Halibut
 over a sweet corn emulsion, 
sautéed marble potatoes, 
blistered tomatoes, 
Maryland jumbo lump crab

garnished with a salad of:
pea greens,
shallots,
and lemon zest

Question 2

Blackened Snapper

Answer 2

8oz snapper blackened in a cast iron skillet.
Served over corn spoon bread.
with jalapeño honey cream sauce.

Question 3

Teriyaki Salmon

Answer 3

8oz fresh salmon
marinated in teriyaki glaze
over a bed of sticky rice
finished with shiitake mushrooms and soy butter sauce

Question 4

Florida Grouper

Answer 4

7oz broiled grouper
Served over:
a bed of lobster meat
gnocchi
and mixed sautéed vegetables
in a fresh lemon and garlic jus.

Question 5

Chilean Sea bass

Answer 5

8oz of broiled sea bass
seasoned with seafood seasoning
Champagne vin blanc
served:
on a bed of creamy mashed potatoes
topped with black truffle slices and truffle oil