Seafood

Question 1

Crab Cake Dinner

Answer 1

CRAB DINNER - two of our 4 oz. signature crab cakes served over cajun lobster sauce.

Question 2

Bay Of Fundy Salmon With Crab Hash

Answer 2

SALMON - seared 8 oz. bay of fundy salmon fillet (substainily farm raise). crab hash (super lump crab, potatoes, and onion) drizzled with lobster tomato jus. 6 oz portion at lunch with business lunch.

Question 3

Seabass With Black Bean Garlic Sauce

Answer 3

BASS - 8 oz. of chilean seabass, light, moist and flakey. seared on the flat top and then finished in the oven. served over crab fried rice (jasmine rice, eggs, carrots, bean sprouts, soy, green onions, ginger and jumbo lump crab) topped with asian slaw (carrots, cucumber, celery, sesame seeds)

Question 4

Tuna

Answer 4

TUNA - 10 oz. of sushi grade tuna seared rare warm with salt and pepper. sesame crusted and served with soy ginger glaze and wasabi creme.

Question 5

Sps seafood.

Answer 5

Currently at dfny we have filet of wild king salmon, jumbo u-10 sea scallops, and loup de mare (french bronzino or seabass filet with the skin and tail on). All fish just done with a touch of butter and pink Himalayan sea salt. Served with grilled lemon with a piece of flat leaf parsley on it.