Fish and Seafood

Question 1

Scottish Salmon:

Answer 1

• 10 oz
  
  • Moderately firm and oily
  • Farm raised
  • Milder than that of wild salmon
  • Not as fatty as Chinoook or King salmon
  • Presented with a side of Olivetti and a serving spoon

Question 2

Alaskan Halibut:

Answer 2

• 10 oz.
  
  • Not too firm of delicate
  • Mild white flesh with large flakes
  • Presented with a side of tartar sauce and a serving spoon

Question 3

Bigeye Hawaiian Tuna:

Answer 3

• 9 oz
  
  • Reddish pinkish flesh color
  • Higher fat content than yellowfin because it is caught in deeper and cooler waters
  • Preferred by sashimi lovers
  • Chef recommends grilled or blackened

Question 4

Chilean Sea Bass:

Answer 4

• 10 oz
  
  • Moderately oily and tender with large thick flakes
  • Rich melt in your mouth flavor
  • Caught from the coldest waters of Antarctica
  • Also known as the Patagonian tooth fish
  • Chef recommend pan seared or oreganata

Question 5

Swordfish Steak:

Answer 5

• 10 oz
  
  • Pacific coast center cut swordfish loin
  • Very firm steak-like texture and full flavor
  • Prized trophy fish
  • Cuts we receive are from 200-400 lb swordfish
  • Chef recommends grilled or blackened

Question 6

Sauteed Sea Scallops:

Answer 6

• 5 U10 sea scallops
  
  • Pan seared in clarified butter and set aside
  • Chef deglazes sautéed vine ripen tomatoes, minced garlic and shallots with white wine and a 1/2 lemon
  • Garlic herb butter is melted in the sauce and finished with parmesan cheese
  • Scallops are tossed in the sauce
  • Garnished with chopped parsley
  • Presented in a large warm bowl atop 3 garlic cheese breads
  • Garlic Herb Butter- Butter, lemon juice, garlic, basil, oregano, parsley

Question 7

Twin Lobster Tails:

Answer 7

• 2 7oz twin lobster tails
  
  • Baked in a convection oven with clarified butter and paprika
  • Garnished with chopped parsley
  • Presented with a side of clarified butter and a lemon wrap
  • Caught from the coldest waters of the North Atlantic

Question 8

Alaskan Red King Crab Legs:

Answer 8

order
• Finished with clarified butter
• Garnished with chopped parsley
• Presented with a side of clarified butter, a lemon wrap and a cocktail fork
• Window cut- Portion of the shell is removed

Question 9

Live Maine Lobster:

Answer 9

• Flown in daily from Boston
  
  • Steamed to order
  • Split down the middle
  • Finished under the broiler with clarified butter
  • Garnished with chopped parsley
  • Presented with a side of clarified butter, lemon wrap and a cocktail fork
  • Offered to be de-shelled table side