Seafood

Question 1

Atlantic Salmon

Answer 1

Freshly butchered Atlantic salmon sautéed then brushed with parsley butter. Served over a bed of slightly sautéed spinach and fennel confit with chardonnay vin blanc.

“Our chef recommends the salmon prepared to medium”

Question 2

Sautéed Branzino

Answer 2

(2) Freshly butchered branzino fillets lightly dredged in seasoned wondra flour and quickly pan fried then basted in brown butter and caper sauce. Plated with parsley potatoes and garnished with a lemon wedge, parsley sprig, and a sauce server of brown butter caper sauce.

Question 3

Linguine & Clams

Answer 3

(6 oz.) Fresh local linguine cooked al dente and tossed with chopped and whole clams, toasted garlic, and julienne shallots. In a chicken and clam stock reduction. Finished with butter and minced parsley.

Question 4

Sea Scallops

Answer 4

(5) Diver Scallops seared until golden brown. Served over shellfish butter sauce and sauteed green beans with toasted almonds. Garnished with a lemon wedge, parsley sprig, and minced chives.

Shellfish Butter Sauce – chardonnay vin blanc infused with shrimp shells and a touch of tomato then finished with butter.

Question 5

Twin Lobster Tails

Answer 5

(2) Canadian lobster tails served with tail meat resting on top of split lobster shell. Seasoned with salt, paprika, and brushed with clarified butter. Served with blanched asparagus, a lemon wedge, and garnished with minced parsley.