Fish & Shellfish

Question 1

Our Seafood

Answer 1

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

Question 2

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

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

Cajun

Answer 4

• seasoned with Cajun spice

- seared in clarified butter to desired temperature

Question 5

Grilled

Answer 5

-seasoned with salt and pepper

Question 6

Temperatures

Answer 6

• rare: seared, cold center
• medium: slightly opaque center
• well done: cooked throughout

Question 7

Ora King Salmon

Answer 7

• 10 oz. portion
• moderately firm and oily
• farm raised in New Zealand
• rich with high intermuscular fat content
• accompanied with a side of Olivetti and a small spoon
• garnished with chopped parsley

Question 8

Alaskan Halibut

Answer 8

• 10oz. portion
• not too firm or delicate
• white flesh with large flakes
• mild flavor
• accompanied with a side of tartar sauce and a small spoon

Question 9

Bigeye Hawaiian Tuna

Answer 9

• 8oz.
• 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 10

Chilean Sea Bass

Answer 10

• 10oz. portion
• 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
• recommended pan seared or oreganata

Question 11

Swordfish Steak

Answer 11

• 10oz. portion
• pacific coast center cut swordfish loin
• very firm steak-like texture and full flavor
• prized trophy fish
• cuts we receive are from 200-400lb swordfish
• recommended grilled or blackened

Question 12

Sautéed 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 1/2 lemon are sautéed
• garlic herb butter and parmesan cheese is melted in the sauce
• scallops are tossed in the sauce
• served in a large warm bowl atop 3 garlic cheese breads

Question 13

Twin Lobster Tails

Answer 13

• 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 waters of the North Atlantic this

Question 14

Alaskan Red King Crab Legs

Answer 14

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

Question 15

Live Maine Lobster

Answer 15

• flown in daily from Boston
• steamed to order
• split down the middle
• finished with clarified butter under the broiler
• accompanied with clarified butter, a lemon wrap and cocktail fork
• offer to de-shell at the table