Fish And Shellfish

Question 1

Our seafood

Answer 1

• served on warm plates or bowls
• accompanied by a lemon wrap
• garnished with chopped parsley

Question 2

Fish preparation

Pan seared

Answer 2

• seasoned with salt black pepper and flour

- seared on a cast iron skillet with canola oil until golden brown

Question 3

Fish preparation

Oreganata

Answer 3

• seasoned with house breadcrumbs
  ( Panko, Parmesan, garlic, salt, black pepper, parsley, oregano and basil )
• baked with clarified butter and paprika

Question 4

Fish preparations

Blackened

Answer 4

• Seasoned with cajun spice

- Sears in clarified butter to desired temperature

Question 5

Fish preparation

Grilled

Answer 5

-Temperature:
Rare- seared, cold center
Medium- slightly opaque center
Well done - cooked throughout

Question 6

New Zeland salmón

Answer 6

• 10 oz portion
• moderately firm and oily
• farm raised
• milder than that of wild salmon
  Not as fatty as chinook or king salmon
• accompanied with a side of Olivetti and a small spoon
• garnished with chopped parsley

Question 7

Big eye Hawaiian tuna

Answer 7

• 9oz
• reddish pink flesh color
• higher fat content than yellowfin because it is caught in deeper and cooler waters
• preferred by sashimi lovers

Question 8

Chilean sea bass

Answer 8

• 10 oz
• moderately oily and tender with large thick flakes
• rich melt in your mouth flavor
• caught from the coldest waters of antártica
• also known as the Patagonian tooth fish
• recommend pan seared or oreganata

Question 9

Swordfish steak

Answer 9

• 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
• recommended grilled or blackened

Question 10

Sauteed sea scallops

Answer 10

• 5 u 10 sea scallops
• pan seared in clarified butter and set a side
• vine ripened tomatoes, minced garlic and shallots, white wine and a 1/2 lemon are sauteed
• garlic herb butter and Parmesan cheese is melted in the sauce
• Scallops are tossed in the sauce
• served in a large warm bowl a tip 3 garlic cheese breads

Question 11

Twin lobster tails

Answer 11

• 2- 7 oz twin lobster tails
• baked in a convection oven with clarified butter and paprika
• accompanied with a side of clarified butter and a lemon wrap
• caught from the coldest waters of the North Atlantic

Question 12

Alaskan red king crab legs

Answer 12

• steamed to order
• finished with clarified butter
• accompanied with a side of clarified butter, lemon wrap and a cocktail fork
• window cut ( portion of the shell is removed)

Question 13

Live Maine lobster

Answer 13

• flown in salty from Boston
• steam to order
• split down the middle
• finished with clarified butter under the broiler
• accompanied with a side of clarified butter
• lemon wrap and a cocktail fork
• offer to de-shell table side