Fish and Shellfish

Question 1

Basic Info “Our Seafood”

Answer 1

Served onwarm plates or bowls

Accompanied by a lemon wrap

Garnished with chopped parsley

Fish and shellfish are received daily

Question 2

Fish Prep

Pan-Seared

Answer 2

Seasoned with S+P+Flour

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

Question 3

Fish Prep

Oreganata

Answer 3

Seasoned with….

house breadcrumbs (panko, garlic, s+p, parsley, oregano & basil)

Baked with clarified butter and paprika

Question 4

Fish Prep

Blackened

Answer 4

Seasoned with cajun spice

Seared in clarified butter to desired temperature

Question 5

Fish Prep

Grilled

Answer 5

Grilled

Question 6

Fish Temperatures

Rare

Medium

Well Done

Answer 6

Seared, Cold Center

Medium - Slightly Opague Center

Well Done - Cooked throughout

Question 7

Scottish Salmon

Answer 7

10oz portion

Monderatley firm and oily

Farm raised

Milder than that of wild salmon

Not as fatty as Chinoook or King Salmon

Accompanied with a side of Olivetti and small spoon

Chop parsley garnish

Question 8

Alaskan Halibut

Answer 8

10oz portion

Not too firm or delicate

White fish with large flakes

Mild flavor

Accompany with side of tartar sauce and a small spoon

Question 9

Bigeye Hawaiin Tuna

Answer 9

9oz

Reddish pink flesh color

Higher fat content then yellowfin because it is caught in deeper and cooler waters

prefered by sashimi lovers

reccomended grilled or blackened

Question 10

Chilean Sea Bass

Answer 10

10oz

Moderatley oily and tender with large thick flakes

Rich melt in your mouth flavor

Caught from the oldest waters of Antarctica

Also know as the Patagonian tooth fish

Recommended pan seared or oreganata

Question 11

Swordshish Steak

Answer 11

10oz

Pacific coast center cut swordshish loin

Very firm steak like texture and full flavor

Prized trphy fish

We receive are from 200-400 lb swordfish

Recommended grilled or blackened

Question 12

Sauteed Sea Scallops

Answer 12

5 U-10 sea scallops

Pan seared in clarified butter and set aside

Vine ripened tomatoes, minced garlic, and shallots, white wine, and a 1/2 lemon are sauteed

Garlic her butter and parm cheesed melted in sauce

3 Garlic Cheese breads

Question 13

Garlic Herb Butter

Answer 13

Butter

Lemon Juice

Garlic

Basil

Oregano

Parsley

Question 14

Twin Lobster Tails

Answer 14

2 7oz twin lobster tails

Baked in a convention oven with clarified butter and paprika

SD Clarified butter & Lemon Wrap

Caught from… coldest waters of the north Antlantic

Question 15

Alaskan Red King Crab Legs

Answer 15

Steamed

Clarified Butter, finished

SD Clarified butter, lemon wrap, cocktail fork

Window Cut (Portion of shell is removed)

Question 16

Live Main Lobster Tail

Answer 16

Flown in daily from Boston

Steamed to order

Split down the middle

Finished with clarified butter under the broiler

SD Clarified butter, lemon wrap, cocktail fork

Offer to de-shell table side