Fish and Shellfish

Question 0

Fish Prep**Pan Seared

Answer 0

Seasoned with salt, black pepper and flour

Seared on a cast iron skillet with canola oil until golden brown

Question 1

Our Seafood

Answer 1

Served on warm plates or bowls
Accompanied by a Lemon Wrap
Garnished with Chopped Parsley

Question 2

Fish Prep***Oreganata

Answer 2

Seasoned with house breadcrumbs (panko, parm, garlic, salt, black pepper, parsley, oregano and basil)
Baked with clarified butter and paprika

Question 3

Fish Prep***Blackened

Answer 3

Seasoned with Cajun Spice

Seared in Clarified Butter to desired temp

Question 4

Fish Prep***Grilled

Answer 4

Grilled

Question 5

Fish Temps

Answer 5

Rare-Seared cold center
Med-Slightly Opaque Center
Well Done-Cooked throughout

Question 6

Scottish Salmon

Answer 6

10oz portion
Moderately firm and oily
Farm raised
Milder than that of Wild Salmon
Accompanied with a side of Olivetti and small spoon

Question 7

Alaskan Halibut

Answer 7

10oz portion
Not to firm or delicate
White Flesh with large flakes
Mild Flavor
Accompanied with a side of tartar sauce and a small spoon

Question 8

Big Eye Hawaiian Tuna

Answer 8

9oz
Reddish Pink Flesh color
Higher Fat content than yellowfin because it is caught in deeper and cooler waters
Preferred by sashimi lovers
Recommended grilled or blackened

Question 9

Chilean Sea Bass

Answer 9

10oz
Moderately Oily and tender with large thick flakes
Rich melt in your mouth flavor
Caught from the Coldest waters of Anarctica
Also know as the Patagonian Tooth Fish
Recommeded pan seared or Oreganata

Question 10

Swordfish Steak

Answer 10

10oz
Pacific Coast center cut swordfish loin
Very firm steak-like texture and full flavor
(prized trophy fish, we get 200-400lb swordfish.)
**Recommended Grilled or Blackened

Question 11

Sautéed Sea Scallops

Answer 11

5 U-10 Sea Scallops
Pan seared in clarified butter and set aside
Vine ripened tomatoes, minced garlic and shallots, white wine and 1/2 lemon are sautéed
Garlic herb butter, and parmesan cheese is melted in the sauce
Scallops are tossed in the saude
Served ina large warm bowl atop 3 garlic cheese breads
***Garlic Herb Butter-butter, lemon juice, garlic, basil, oregano and parsley

Question 12

Twin Lobster Tails

Answer 12

2 7oz 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 water of the North Atlantic

Question 13

Alaskan Red King Crab Legs

Answer 13

Steamed to order
Finished with clarified butter
Accompanied with a side of clarified butter, a lemon wrap and cocktail fork
Window-cut (portion of the shell removed)

Question 14

Live Maine Lobster

Answer 14

Flown in daily from Boston
steamed 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