Entrée

pan seared red snapper
with red Thai coconut and lemongrass emulsion

grilled filet of salmon
with a lemon caper beurre blanc

salmon en croute
salmon layered with a citrus scallop mousse, wrapped in a puff pastry and served with a lemon dill cream

pistachio encrusted halibut
pan seared pistachio encrusted halibut with a sweet pepper slaw and fennel cream

Chilean or California sea bass
with a chardonnay cream

flash seared ahi tuna
served rare with a soy wasabi beurre blanc

Jamaican jerk tilapia
fresh talapia filet rubbed in jamaican jerk seasoning, seared and topped with tropical fruit salsa

cioppino-seasonal fish & shellfish
in an herb tomato broth over linguine

king crab legs
with drawn butter

Filet of Salmon
Roasted over baby fennel and red onions with lemon basil cream sauce

Miso and brown sugar glazed salmon fillet

Hawaiian sushi grade ahi tuna rolls
with baby spinach and arugula, breaded and fried with a soy wasabi beurre blanc

Blackened tilapia
topped with a sweet corn and black bean salsa or with a pineapple salsa

Broiled tilapia
with a sweet potato crust and vanilla cream sauce

Island Mango Mahi Mahi
with a jalapeno, cilantro and mango sauce