Main Course

Question 1

Alaskan Halibut - 35

Answer 1

Miso Glazed, Sugar Snap Peas and Shiitake Mushrooms

Question 2

Parmesan Lemon Sole - 31

Answer 2

Parmesan Crust with Tomate and Herb Salad, Lemon Garlic Butter

Question 3

Chilean Sea Bass - MKT

Answer 3

Steamed Hong Kong Style with Light Soy Broth

Question 4

Atlantic Salmon - 30

Answer 4

Sautéed with Young Vegetables and Maille Mustard Vinaigrette

Question 5

American Red Snapper - 34

Answer 5

Roasted with Curried Coconut, Skill Island Prawn, Daikon Radish Salad

Question 6

Pacific Ahi Tuna - 35

Answer 6

Tempura with Baby Boy Choy, Kung Pao Sauce and Wasabi Oil

Question 7

Swordfish Steak - 34

Answer 7

Broiled with Fresh Lump Crab, Avocado, Cilantro and Red Chile

Question 8

Florida Grouper - 33

Answer 8

Heirloom Tomatoes, Charred Corn, Shishito Peppers, Smoked Tomato Broth

Question 9

Georges Bank Scallops - 36

Answer 9

Sautéed with Citrus Fruit, Roasted Almonds and Brown Butter

Question 10

Jumbo Gulf Shrimp - 32

Answer 10

Grilled “Oreganata Style” with Fresh Jonah Crab

Question 11

Cold Water Lobster Tails - MKT

Answer 11

Two 9oz South African Lobster Tails, Broiled with Drawn Butter and Lemon

Question 12

Double Breast of Chicken - 24

Answer 12

Roasted with Mushrooms, Shallots and Natural Jus

Question 13

Fresh-Market Vegetables - 21

Answer 13

An Entrée of Six Different Fresh Market Vegetable Preparations