SEAFOOD

Question 1

SALMON + FETA CAPER AIOLI

Answer 1

Oven roasted salmon is topped with a fennel salad, and is served with seasonal veggies, jasmine rice and topped with a creamy dill sauce.

Chef says:

Tender salmon topped with feta, caper and dill aioli and a fennel and parsley salad. Served with spring jasmine rice tossed with green onions and crispy onions, and seasonal vegetables.

Ingredients:

Salmon, Seasonal Vegetables, Spring Jasmine Rice, Feta Caper Aioli, Fennel Slaw with Champagne Shallot Vinaigrette, Microgreens

Enhanced with: Artisan Garlic Bread

PAIRED WITH
Sauvignon Blanc

Question 2

CAJUN OVEN ROASTED SALMON

Answer 2

Spiced cajun oven roasted salmon is served with seasonal veggies and jasmine rice tossed with crispy onions.

Chef says:

Tender salmon cooked in cajun spice served with spring jasmine rice tossed with green onions and crispy onions, and seasonal vegetables.

Ingredients:

Blackened Salmon, Spring Onion Rice, Seasonal Vegetables, Microgreens, Garlic Butter

Enhanced with: Garlic Bread

PAIRED WITH
Sauvignon Blanc

Question 3

JUMBO LUMP CRAB CAKES ENTREE

Answer 3

The tangy caper lemon remoulade is the perfect flavor pairing with two seared golden crab cakes served with greens.

Chef says:

Two seared crab cakes seasoned with corn and roasted red peppers on top of a tangy caper lemon remoulade, finished with a bright fennel slaw and served with a side green salad.

Ingredients:

Jumbo Lump Crab Cake (Prawns, Corn, Jalapeno, Roasted Red Pepper, Celery, Green Onion, Capers, Cilantro), Fennel Slaw, Remoulade, Spring Green Salad (Mixed greens, radish coins, lemon vinaigrette), Microgreens.

PAIRED WITH
Chardonnay