12 Entrees: Seafood & Fish
- Supreme of Halibut with a Spinach and Scallops farce and Pernod flavored Sabayon
- Tuna Escalope rolled in Sesame seeds, served over a Cilantro White Wine Sauce
- Cajun Catfish Filet with a Brochette of broiled Prawns, flat leaf Parsley Sauce and roasted
Garlic
- Charbroiled Pacific Swordfish steak, topped with roasted Pine nuts, sweet & sour Tomato Basil
Sauce
- Sea Bass steamed with Greenland Mussels over a spicy Melon and Star fruit Chutney
- Grilled Swordfish on a bed of Fennel, Galliano Sauce
- Roulade of Salmon filled with local Prawns, Champagne Sauce
- Steamed Lemon Sole wrapped in Sorrel with broiled Scallops and Prawn Tails, Portobello
Cream Sauce
- Grilled Hawaiian Marlin served with Pineapple Chutney
- Broiled Swordfish Steak, green Peppercorn and Chive Cream Sauce
- Arctic Char steamed and wrapped in Rice Paper, served with Lemon Grass and Ginger Sauce
- Dover Sole Paupiette filled with a Julienne of Vegetables, Galliano Cream Sauce and roasted
Almonds
- Baked Dover Sole Filet filled with Salmon and Dill Lime Butter Sauce accented with Caviar
- Filet of Dover Sole filled with smoked Salmon, glazed with Chervil Sabayon, Watercress Sauce
- Ragout of Sea Scallops, Halibut and Crab, enhanced with red and Jalapeno Peppers, served
on a bed of Vegetable Julienne, Brie Melt
- West Coast Seafood "Pot au Feu", soft Cheese-Chive Croutons
- Filet of Dover Sole and Monkfish Medallions, served with fried Banana and Orange Sauce
- Filet of Orange Roughy in an Herb crust, Provencal coulis
- Grilled Swordfish atop a Grapefruit and Sorrel Vin Blanc
- Medley of local Prawns, Mahi Mahi and Shrimp sautéed in a mild Curry Cream
- Blades of Halibut with Gingered Prima Vera Butter and baked in an Envelope
- Dialogue of Prawns, Sea bass and Crab in a light curried Beurre blanc, Melon Compote
- A Love Story/ B.C. Prawns in Saffron Sauce with Baby Vegetables, surrounded by a crown of
baked swimming Scallops
- Boneless Rainbow Trout, Salmon and Scallop Farce, poached in Ginger Court bouillon,
Tarragon Cream Sauce
- Sautéed Escalope of fresh Salmon with a light Sorrel Sauce
- Dover Sole prepared Meunière with Almonds
- Scampi Provencal
- West Coast Bouillabaisse; An array of Fish and Shellfish, simmered in a rich Saffron Broth with
Rouille and fresh Melba toast
- Escalope of B.C. Salmon with filled Calamari, Nettle red Ginger Cream
- Swordfish Steak brushed with Virgin Olive oil, broiled and served on Ratatouille
- Salpicon of Monkfish, Prawns and Scallops, served on a nest of Leeks and young Carrots, light
Ginger and Cilantro Cream Sauce
- Supreme of Salmon, roasted with Almonds and black Pepper crust, Italian Parsley Sauce
- Scallop and Prawn Brochette with Hazelnut Herb Butter on a bed of sautéed Fennel and red
Onions
- Grilled Swordfish with curried Lentil Pancakes, Cucumber and spicy Yogurt
- Ragout of Seafood in an Herb Philo Pouch, Tarragon-White Wine Cream
- Lemon Sole Paupiette "Veronica"; Sole rolled and poached in Savarin White Wine, served with
a creamy Clam Sauce
- Fresh smoked Salmon Steak in a dry Vermouth Dill Sauce
- Trio of Salmon, Halibut and Sole, Watercress Sauce
- Grilled Salmon Filet with a skewer of Prawns and Scallops, served with Citrus and Herb Butter
- Steamed Halibut stuffed with Lobster Mousseline and a Tarragon Shallot Cream
- Orange Roughy, served with Rock Prawns, over a Tomato Basil Sauce and Rosemary
- Seafood in Leek and Potatoes with Champagne Sauce
12 Entrees: Seafood & Fish page 2
- Seafood Fantasy Louisiana
- Shrimp Dumplings with Palm heart –Teriyaki Glace
- Trio of Seafood on yellow Pepper Sauce
- Bluefish, seared, with Melon Relish
- Monkfish with Fennel and Crayfish Sauce
- Red Snapper grilled with Provencal Sauce
- Sea Bass and Mussels with red Beet puree
- Sautéed Halibut Steak on a bed of Peppers and Guacamole
- Garlic Monkfish, pan-fried with Garlic and topped with a Ginger and sweet Soya Glace
- Poached Paupiette of Sole, served with batons of Vegetables and a Saffron-sun dried Tomato
Sauce
- Red Snapper in philo pastry, baked with a julienne of Peppers and Herb Butter, served with a
light Basil Sauce
- Halibut and sweet Peppers; Broiled Filet served with a smoked red Pepper Coulis
- Grilled Salmon with roasted Fennel and Tapenade
- Pacific Thermidor; Morsels of Lobster, Scallops, Salmon and Prawns, bound in light Mustard
Cream and glazed
- Horseradish crusted Swordfish with a wild Watercress Sauce
- Black Pepper and Ginger crusted Salmon with Shrimp Pot Stickers
- Broiled Seafood "Minestrone", Summer Garden Vegetables
- Grilled Salmon Filet on a bed of creamed Lentils, Olive and Balsamic Vinegar
- Roasted Red Snapper in a Cornmeal Herb Crust on tiny green Beans and a Carrot Saffron
Sauce
- Medallions of Halibut coated lightly with Pesto Butter and sautéed in Lemon
- Prawns, Scallops and Salmon stir-fried in a Ginger Sauce with Sea Asparagus, served on a bed
of Saffron Rice
- Timbale of Mussels, Clams and Vegetables in Lobster Sauce, baked with a Dome of Puff Pastry
- Steamed Medallions of fresh Halibut, served with a light Passion fruit and Ginger Sauce
- Smoked Black Cod poached in Milk with Baby Shrimp and fresh Tarragon Sauce
- Fresh Pacific Sole stuffed with smoked Salmon, served on a light Riesling Sauce
- Fresh Scallops stir-fried with Snow Peas, Mushrooms and Bean sprouts in a light Soya Sauce
- Steamed Filet of Halibut on a Tomato, Crab and Shrimp Sauce
- Ginger Salmon with Shiitake Mushroom, Balsamic Vinegar and spicy Mustard Sauce
- Curried Seafood with Onion Ginger Chutney and Apples
- Grilled Red Snapper with fried Bananas, Lime Sauce and fresh Chili Relish
- Pan seared Atlantic salmon on marinated Vegetables with Chive Sauce and fried Asparagus
- Grilled Hawaiian Tuna on a smoked Tomato Sauce with Onions and sweet Corn
- Scaloppini of Salmon with braised Fennel, Chives and Vermouth
- Lightly blackened Monkfish with Cucumber and Mint, served with Tomato coulis
- Seared Swordfish over braised Mustard Baby Bok Choy, Melon compote
- Pave's of Halibut with Artichokes, Tomato and Mushrooms, sautéed in Herb Butter
- Brochettes of West coast Scallops and Prawns with an Anise seed scented Cream
- Sole Filets coated in crushed Hazelnuts, pan fried in a Lemon Thyme Butter
- Poached Salmon in parchment with Leeks, red Onions and Mint with a Champagne Cream
- Blackened Marlin Steak, Lime Hazelnut Butter
- Atlantic Scallops, lightly smoked, finished in a Cream Sauce with Back Bacon, Canadian Brie
roasted Bell Peppers and Garlic
- Grilled Mahini on Greens, carrot and Ginger coulis
- Trout or Orange Roughy topped with Shrimp Mousse and served with Chive, Lemon-Vermouth
Sauce
- Grilled Seafood and Pineapple with Rosemary, black Peppercorns, Zucchini and Orzo
- Mahi-Mahi "Balinese style", fried in Peanut Oil, with Sambal, Ginger, Lemon and Garlic
- Boneless Dover Sole filled with Coquille St.Jaques, poached in a Bouilly Frisse, accompanied
by a Nantua Sauce
12 Entrees: Seafood & Fish page 3
- Blackberry Salmon; Charbroiled Salmon served on a bed of sautéed Oyster Mushrooms and
Watercress, finished with a Blackberry-Ginger Butter Sauce
- Filet of Salmon, roasted with a crust of Celery roots and Horseradish, Cucumber Yogurt Sauce
- Filet of Salmon in Vermouth, pink Grapefruit and green Peppercorn Sauce
- Cajun breaded Filet of Snapper with Italian Parsley and Apple Sauce
- Escalope of Salmon with Vegetable Julienne on a pink Champagne Butter Sauce
- Curried Seafood in a crisp Tortilla Shell with grilled red Bell Peppers
- Grilled yellow Fin Tuna Caponata, Pesto, black Santa Barbara Olives, grilled Polenta
- Baked B.C.Salmon with fresh Herbs and Lemon, served with a light Dill Sauce
- West coast Cioppino in a rich Fennel and Tomato broth with Salmon, Scallops, Shrimp and
Prawns
- Seafood Fettuccine with Scallops, Prawns, Shrimp and Indian smoked Salmon mixed with
Broccoli, Snow peas and Carrots, served with a Shallot and Tomato broth
- Steelhead Loin, pan seared and topped with Artichoke Hearts, Mushrooms and Pernod Cream
Sauce
- Ginger breaded Salmon, Soy Beurre Blanc with crispy Noodles or steamed Rice and oriental
Vegetables
- Sesame Sea Bass; Sesame encrusted Filets, served with a sweet Ginger Soy Glaze
- Poached Salmon Filet; Fresh B.C. Salmon poached in white Wine and Herbs, topped with a
fresh Basil broth
- Coulibac of Salmon
- Steamed Sea Bass on a pool of Spinach and Vermouth puree
- Salmon Steak with an Orange and sun dried Cranberry Salsa in a Cilantro Cream Sauce
- Cilantro marinated Salmon Filet with an Orange Ginger Glaze
- Salmon, Scallops and Tiger Prawns in a light Saffron and Cucumber Sauce
- Northern Halibut topped with Lobster Mousse and Baby Clams and Tequila Lime and Fennel
broth
- Salmon Filet dressed with Horseradish and Vegetables, baked in Puff pastry, served with a
Lobster Sauce
- Traditional Salmon Wellington with a Port Sauce
- Chablis poached Salmon and Scallops in a Raspberry Thyme Glaze
- Blackened Snapper Filet with Shrimp meat, served with Mango Black Bean Salsa
- Caramelized Swordfish, Tequila Lime Butter
- Dungeness Crab cakes, Leek coulis
- Northern Halibut sautéed with a fresh Herb crust, opal Basil Butter
- Pan-fried Filet of B.C.Salmon, topped with Horseradish crust, served with Thyme Blossom
Beurre Blanc
- Sesame roasted Halibut Filet with Chinese Greens and Shiitake Lemon Cream
- Char grilled Tuna on a marinated Vegetable, red Bell Pepper Aioli
- Seared Salmon and Scallop skewer, Honey Soy Marinade, Citrus scented Jasmine Rice
- Baked Orange Roughy with Shrimp meat and a sun dried Tomato Cream Sauce
- Steamed Sea Bass with Shellfish Cream Sauce
- Curried Prawns with Chutney and Coconut
- Ginger seared Salmon Filet, Sesame Teriyaki glaze
- Steamed Filet of Sole, filled with Crab and Scallop Mousse in a Lime Cilantro Sauce
- Trio of Halibut, Salmon and Tiger Prawns with Lemon grass Beurre Blanc
- B.C.Salmon wrapped in Philo, stuffed with Brie and Spinach, Citrus-Chive Salsa
- Grilled Filet of Tuna with Papaya coulis
- B.C.Salmon baked with Horseradish crust and a puree of wild Mushrooms and Cream
- Halibut, Baby Shrimp and Scallops, served with a light Fennel and Tequila Cream Sauce
- Seared Filet of Halibut with Tomato Ginger coulis
- Lightly house smoked Pacific Salmon on Spinach with Dill Cream
- Grilled Sea bass on scented Rice with green Tea Butter Sauce
- Oven roasted Halibut topped with Scallops and Shrimps in a Saffron, Dill and Cucumber Sauce
12 Entrees: Seafood & Fish page 4
- Seared Scallops Jack Daniels, with Onions, Parsley, Mushrooms, white Wine Sauce and a
touch of Jack Daniels
- West coast Bouillabaisse; Grilled Salmon, Tiger Prawns, Scallops, Mussels, Clams and
Vegetables in a light Saffron and Pernod broth
- Fresh B.C.Salmon Filet, grilled Cajun or poached, with a fresh Fruit and Coriander Salsa
- Baked Halibut with Fennel Butter and Butternut Squash ragout
- Broiled B.C.Salmon, marinated in Canadian Maple Syrup and grainy Dijon Mustard
- Monkfish Filets on fresh Spinach and steamed in white Wine, flavored with Saffron, served with
pan-toasted Couscous, Shiitake Mushrooms
- Stuffed Sole Chardonnay; Filet of Sole rolled with smoked Salmon and Asparagus tips,
poached and presented with a Chardonnay Chive Sauce
- Seafood Brochette; Skewered Scallops and Prawns, broiled and served with a Tarragon Beurre
blanc
- Ginger Seafood, sautéed in Ginger and Garlic, then finished with an Orange Cream Sauce
- Pan roasted Halibut: Ginger and Wasabi flavored Halibut Filet complemented with Citrus and
Tomato coulis
- Smoked Salmon Filet with Tomato and Horseradish sauce
- Grilled Halibut with Fennel, Pernod, Saffron and Tomato Cream Sauce
- Halibut topped with Crab on a Ratatouille Sauce
- Dover Sole and Crayfish with a Lobster Sauce
- Turban of Dover Sole with Salmon Mousse and Tiger Prawns
- Filet of B.C. Salmon with Scallop Mousse, served with Vermouth and pink Peppercorn Sauce
and garnished with Star fruit
- Soy- Hoi sin marinated Swordfish, grilled and served with a Peanut Chili Coconut Milk reduction
- Paupiettes of Coho Salmon in a Chardonnay Sauce with three Fruits
- Grilled escallops of Salmon, Tomato and pink Peppercorns
- Medallions of Monkfish with red Wine and Chives
- Grilled blue fin Tuna with a Rosemary Sauce
- Supreme of Snapper with Mustard and Tomato Butter Sauce
- Ragout of Prawns and Salmon with Noilly Prat and Vegetables
- Supreme of Salmon in Vermouth and Grapefruit Sauce
- Cajun style blackened Tuna with roasted Peppers and Coconut Cream
- Filet of Snapper, Parsley and Apple Sauce
- Filet of Lake Trout with fine Herbs and a Lemon Butter Sauce
- Filet of Snapper with Noilly Prat and Chives
- Ragout of Sea Scallops, Saffron and Chives
- Filet of Salmon, Parsley Apple Sauce
- Escalope of Salmon on leaf Spinach, Mustard Sauce
- Filet of red Snapper with Noilly Prat and Kiwi Fruit
- Poached Filet of Snapper with Mustard and Anchovy Butter Sauce
- Filet of Dover Sole, Noilly Prat and three Pepper Sauce
- Chilean Sea Bass, lightly steamed with Cajun spices, accented by a Lime, Honey and Orange
Sauce
- Fishermen's Pot; Prawns, Scallops and Crab with Seafood in a savory Ginger broth with
Spinach, served with Sourdough Garlic Bread
- Salmon en Dos; Filet of B.C. Salmon stuffed with smoked Salmon, oven baked and served with
a Cream Chive Sauce
- Filet of Halibut, grilled and finished with a Lime and green Peppercorn demi-glace
- Smoked Alaskan Black Cod and Halibut baked with herbed crumbs with Pesto Tomato Sauce
- Blackberry Salmon; Charbroiled and served on a bed of sautéed Oyster Mushrooms and
Watercress, finished with a Blackberry Ginger Butter Sauce
- Blueberry Salmon; Charbroiled and served on a bed of sautéed Portobello Mushrooms and Dill,
finished with a Blueberry and Cream Sauce
12 Entrees: Seafood & Fish page 5
- Pan seared Tuna with Almonds, served on Okanagan Greens with a sweet red Pepper Wasabi
Vinaigrette
- Pacific Salmon and Crab; Crab and grilled red Onions, layered between two Filets of fresh
Salmon, baked and served with a tangy Lemon Caper Sauce
- Prawns Marseillaise; Sautéed with Garlic, Shallots, Tomatoes and fresh Herbs, finished with a
touch of Pernod
- Seafood Polynesian; Baby Shrimp, Crabmeat and Scallops simmered in our sweet, mild Curry
- Oven seared Sea bass, three Melon Relish
- Cilantro crusted Salmon Filet, Orange Ginger glaze, Coconut Rice
- Medley of Seafood in Philo; An assortment of Seafood wrapped in Philo with a light Curry Sauce
- Salmon, Scallops, Prawns and Snapper with Mushrooms in a rich Lobster sauce
- Fresh Thyme, Orange and green Pepper Salmon
- House cured and grilled Salmon with Greek Sauce R
- Filet of Halibut, roasted with smoked Salmon R
- Salmon with stir fried Vegetables and Mango Sauce
- Curried Seafood in Tortilla shell and wild Rice
- Sautéed Salmon with Vermouth Dill Sauce
- Tapenade crusted Sablefish: Lemongrass, caper beurre blanc
- New Brunswick Lobster and smoked Digby Scallops: Vanilla calvados beurre blanc
- North Coast smoked black Cod: Grainy Dijon and chive sabayon
- West Coast Seafood Plate: Smoked salmon, prawns and scallops, lemon chili sauce
- Slow baked Maple Salmon: Valley apricot and apple chutney
- Roast Salmon on warm Niçoise Vegetables, Basil Pesto: Pine nuts, green beans, potatoes,
tomatoes, olives, capers
- Sautéed scallops with ragout of chanterelle mushrooms and glazed onions
- Tequila Sunrise marinated Sea Bass: Tequila, orange juice, and dash of grenadine
- Grilled Swordfish with spicy papaya vinaigrette
- Trout and shrimp with spicy tangerine sauce
- Seafood with a curried Thai coconut sauce with mangoes or papaya
- Black Bean scallops and prawns with tropical fruits, served on a bed of julienne vegetables
- Grilled swordfish in lemon ginger marinade with saffron and mussel sauce
- Filet of sole with pine nuts, onions and raisins with basil, tomato concasse
- Swordfish Escabeche: Lightly ginger pickled swordfish sautéed in olive oil and served with
roasted garlic paste and balsamic sauce
- Seafood and wild mushrooms with tarragon and chilies mixed with hot wok sauce
- Grilled swordfish topped with clams and mussels, accompanied with Asian salsa
- Sea bass on a bed of spinach and orange flavored beurre blanc
- Char broiled Ahi steak with stir fried vegetables and Cantonese aioli
- Onion crusted halibut on garlic-mashed potatoes, grilled leeks and dill sauce
- Char broiled halibut on shrimp risotto, fried onions and a vanilla bean curry sauce
- Grilled swordfish on a cranberry and apricot compote with roasted butternut squash thyme broth
- Sautéed sea bass on corn mashed potatoes with asparagus and a red bell pepper coulis
- Dungeness crab and prawn risotto with sautéed asparagus, green onions and chanterelle cream
sauce
- Cajun fried catfish with fresh ginger, scallions and lime soy sauce
- Char broiled swordfish with fennel-artichoke brunoise, olives, roasted peppers and mint relish,
served with saffron risotto
- Seared scallops on basil couscous with zucchini, carrot dice, pine nuts and saffron
- Salmon steak with fennel and mushroom tart and port wine glaze
- Roasted monkfish with white bean puree with herbs and a champagne mousseline veloute
- Pan seared prawns, scallops, and lobster risotto with blood orange reduction
12 Entrees: Seafood & Fish page 6
- Buttered cilantro-potato gnocchi, served with smoked salmon, whiskey sauce, garnished with
salmon and halibut
- Fresh blue nose sea bass, sautéed and served with blood orange sauce, watercress butter,
orzo and spinach
- Thai crab cakes with spicy avocado salsa, artichokes, roasted tomato sauce, coconut rice and
black beans
- Herb Swordfish Sautee: Grilled filet on spinach mixed with Catalina sun dried tomato tapenade
- Tuna Pinwheels: Thin sliced tuna, rolled in bread crumbs, cheese, prosciutto, pine nuts, currants
and herbs, served with saffron and red pepper sauce
- Salmon: Pumpkin seed crusted salmon with chipotle-lime vinaigrette and roasted red pepper-
potato cake
- Sea bass: Pan roasted in a Cajun-walnut crust and mango beurre blanc
- Baked filet of Pacific cod, Cajun-basil brioche crust, Asiago cheese sauce
- Maple marinated salmon, cilantro lime beurre blanc
- Char broiled Pacific salmon with apple-fennel relish and Pernod cream sauce
- Salmon stuffed with a scallop and shrimp mousse, served with rich saffron-chive and tomato
broth
- Fresh California halibut with pecan and herb crust, Chardonnay beurre blanc
- Lake trout with braised fennel, wild rice and a lemon caper sauce
- Sautéed sea scallops with gnocchi, roasted tomatoes, arugula and saffron lobster broth
- Grilled salmon with wasabi mashed potatoes, Szechwan glaze and miso dressing
- Grilled swordfish steak au poivre with spinach, mushrooms and shallot sherry broth
- Stuffed Flounder: Fresh flounder, stuffed with crab. Broiled and topped with dill cream sauce
and fresh-diced tomatoes
- Pan-fried seafood of the day with red onions, snow peas and pancetta, light curry sauce
- Grilled Pacific salmon filet, brushed with herb garlic butter and served with spicy strawberry
salsa
- Pan roasted Atlantic salmon with red curry sauce and coconut sauce, garnished with papaya-
ginger relish
- Grilled Dover sole filet with baby spinach, caper-lemon sauce and tomato salsa
- Roasted catfish with Cajun spices, shrimp and vegetable fritters, cilantro tomato vinaigrette
- Grilled Mahi Mahi with orange salsa
- Macadamia nut crusted halibut with spicy sweet and sour salsa
- Grilled marinated swordfish on grilled fennel and red onion couscous, with citrus relish and a
blood orange glaze
- Basil and pepper crusted halibut with French lentils, diced carrots, leeks and crispy pancetta in a
creamy saffron broth
- Seared John Dory with seafood cassoulet
- Lobster Fricassee
- Trout and potato crisps with a vegetable emulsion
- Fried baby sole with herb risotto and truffles
- Parmesan cod with roasted red pepper sauce
- Steamed salmon with beet and apple tabbouleh
- Poached trout with nutmeg pumpkin mousseline
- Balsamic seared catfish with caper and black olive sauce
- Seared monkfish, tomato chips and creamy saffron broth
- Philo wrapped shad roe and spinach with caramelized shallots and Madeira sauce
- Lobster and orange braised endive with horseradish potatoes
- Lobster with orzo, asparagus and saffron tomato sauce
- Lobster tabbouleh with spicy apricot curry sauce
- Smoked catfish with sweet and sour fennel and kumquat sauce
- Chardonnay poached salmon with white navy bean and herb puree
- Caramelized onion crusted catfish with sweet corn “risotto”
12 Entrees: Seafood & Fish page 7
- Poached salmon with noodles, fennel and apple, served with tarragon and cremini mushroom
sauce
- Grilled salmon steak with asparagus and a spicy roasted eggplant puree
- Sautéed salmon with onion-strewn grits and Portobello mushroom, chives and red wine sauce
- Cumin crusted tuna loin with wild mushroom and barley ragout, served with herb and balsamic
emulsion
- Grilled basil marinated tuna steaks with spicy lentil vinaigrette and curry oil
- Seared tuna with fennel and saffron broth, herb spaetzle and sun dried tomatoes
- Baked blackened cod with apple-peach chutney
- Hot smoked fresh salmon, topped with sun dried cherry Hollandaise
- Fresh Coho salmon, sesame crusted and served with honey ginger glace
- Grilled halibut, served on fresh vegetable bouillabaisse and topped with saffron rouille
- John Dory with tapenade ravioli and sherry and prosciutto sauce
- Red snapper and scallops in a saffron broth, served on a rice cake
- Crisp rockfish with shrimp dumplings in a shellfish broth
- Green soybean coated black bass with carrot and ginger puree, garnished with broccolini
- Steamed lobster with lentil ragout and curry aioli
- Salmon topped with a scallion crab stuffing and finished with fennel and garlic cream sauce
- Blackened salmon filet on a strawberry pepper salsa
- Grilled smoked salmon medallion, asparagus risotto, tarragon-garlic jus
- Fresh herb crusted halibut in a saffron broth with a spicy tomato and black olive ragout
- Char grilled salmon with horseradish, chive crème fraîche and balsamic reduction
- Sautéed boneless cod steaks with oyster sauce in feuilletées
- Crab and cilantro crusted halibut on braised spinach with tomato basil puree
- Warm escalope of salmon with lump crab, sweet peas and fava beans on a tomato and herb
sauce
- Roasted salmon with Moroccan barbecue sauce, couscous, vegetable timbale and sautéed
Savoy cabbage, drizzled with parsley and cilantro oil
- Halibut in a horseradish crust with Dijon mustard mashed potatoes, chive sauce and crispy
leek
- Pan seared sea bass and salmon with roasted artichokes, pearl onions and oven dried
tomatoes with a light chanterelle and curry sauce
- Peppered salmon pinwheel baked with a gazpacho cream sauce and garnished with caviar
- Black sea bass with a ragout with Israeli couscous, green asparagus, wild mushrooms and
shiitake butter sauce
- Walnut crusted rockfish with sherry beet sauce and cauliflower flan
- Sesame and wasabi crusted halibut with gingered carrot and leek broth
- Pan seared red snapper with chili, shrimp, capers, watercress, garlic crouton and a light
cranberry veloute
- Ling cod, Dungeness crab in a sourdough crust, served with fennel and celeriac puree
- Tuna tempura, nori wrap, pickled plum butter sauce
- Seared prawns and scallops Pernod, tomato-green peppercorn sauce
- Wok seared tiger prawns and jumbo scallops, Chinese vegetables, chukka soba noodles, mirin
wasabi broth
- Olive poached wild sea bass, fricassee of Manila clams, pearl pasta, and cioppino broth
- Poached filet of Pacific sole topped with vegetable julienne, champagne and black truffle sauce
- Scallops and Prawns Napoleon: Sea scallops and jumbo prawns in a chive-ginger-orange
cream sauce
- Cioppino, lobster, shrimp, clams, mussels, fresh seasonal fish, tomato-fennel broth, saffron
risotto
- Sea bass and salmon layered with spinach, red onions and capers, wrapped in philo pastry,
served with cucumber dill sauce
- Filet of monkfish, sautéed with artichokes and lobster meat, served on creamed watercress
puree
12 Entrees: Seafood & Fish page 8
- Grilled Hawaiian sea bass, coconut jasmine rice. Mango beurre blanc, stir-fried vegetables
- Herb porcini crusted salmon, creamy polenta with boletus mushrooms and broccoli broth
- Atlantic Salmon Asian Style: Fresh Atlantic salmon, crusted with black sesame seeds, pan
seared and topped with Asian onion marmalade, served with soy ginger sauce
- Goat cheese stuffed soft shell crabs with a pecan pesto butter sauce
- Grilled tuna steaks with tomato broth and saffron aioli
- Lobster medallions with morels and saffron broth
- Thai shrimp with red curry and pineapple saffron aioli
- Brazilian shrimp stew with coconut milk and cashews
- Herb breaded filet of grouper with a Brandy crayfish sauce
- Pompano filets poached in white wine with lime shrimp sauce and lobster medallions
- Crab stuffed fresh Atlantic salmon with citrus-fine herb veloute
- Fresh pan seared Pacific halibut with truffle scented lentils in philo, on lemon beurre blanc
- Grilled New Zealand Wahoo in port and orange reduction, Dungeness crab risotto
- Pesto roasted halibut with orange and artichoke relish, warm lobster and potato salad, balsamic
butter sauce
- Marinated salmon in rum, maple syrup and thyme, served with vanilla bean and pineapple salsa
- Black sesame crusted tuna, seared rare, lemon mustard sauce, wasabi tabiko and ginger risotto
- Pan seared sea bass, coriander brioche crusted, served in miso broth with udon noodles
- Crab and papaya pot sticker with chili-sesame oil and green pea shoots
- Pan seared scallops with shiitake and enoki mushrooms, saffron oil and cilantro vinegar
- Pan seared Atlantic scallops in lemon scented oil, basil and fresh tarragon infused vine
tomatoes
- Pan seared sea bass and orange scented beurre blanc, topped with crispy citrus, shallots, taro
root and leeks
- Slow roasted salmon with star anise, braised fennel and green asparagus, dill butter sauce
- Roasted sea bass with a saffron infused, yellow pepper coulis and cilantro arugula pesto
- Oven baked mahi-mahi with grappa marinated strawberries, roasted black peppercorns and
basil chiffonade
- Pan seared scallops with lemon and orange thyme vinaigrette
- Salmon encrusted with fresh herbs and wrapped in rice paper, roasted green peppers, mustard
greens and Roma tomatoes, light sorrel corn cream sauce
- Roasted black sea bass on garlic sautéed young rapini, creamed flagolet beans, black olives
and Tahitian vanilla bean sauce
- Seared Queen Charlotte halibut, served on a Japanese rice pallet with sweet pickled root
vegetable sauté. Shanghai bok choy, light sake cream and wild berry glaze
- Seafood Mixed Grill: Seared skewers of scallops and prawns, with fresh salmon and steamed
clams, lemon basil butter sauce
- Gingered Yam Tofino Salmon: Candied ginger and sweet potato crusted salmon, accompanied
by lemon basil leaf couscous pilaf and citrus glaze
- Cornmeal crusted soft shell crab with Ancho chili cream, yam and wild rice cakes and tomato
cilantro confit
- Cedar smoked British Columbia salmon with a multi-grain and berry crust and white Zinfandel
beurre blanc
- Fresh swordfish with sun dried tomato and spicy green olive tapenade
- Mahi-mahi with macadamia crust, grilled basmati rice cake, charred pineapple salsa,
lemongrass beurre blanc, carrots and Napa cabbage
- Greek Shrimp: Tomatoes, Kalamata olives, artichokes, feta cheese and cream sherry, served
over orzo pilaf with garlic and fresh oregano
- Blue Lump crab cake with asparagus, Cabernet poached summer pear with Dijon beurre blanc
- Roasted ling cod wrapped with prosciutto and purple sage, served with sweet and sour braised
cabbage and winter root vegetables, over a balsamic butternut squash
12 Entrees: Seafood & Fish page 9
- Seafood Cioppino: Assortment of mussels, clams, prawns and seasonal seafood in a light
tomato basil broth
- Panang Prawn Curry: Coconut curry cream prawns, bok choy, peanuts, sweet bell peppers and
jasmine rice
- Boneless, skinless poached trout stuffed with shrimp mousse on saffron cream
- West coast Seafood Medley, white either wine saffron and herb broth, served with rouille, aioli,
coarse salt and baked ficelle
- Prawn and Lobster Ballontine – Chilled prawn and lobster ballontine with sweet potato
Dauphinois, finished with an oven dried cumin and turmic aioli
- Halibut – Steamed halibut on abed of celeriac puree, salsify, oregano and black truffle sauce
- Cornmeal Crusted Mahi Mahi – Served on a bed of basmati rice with cilantro oil and grilled
shrimp tomato salsa
- Butter-Braised Lobster – With local mussels in spicy lemon and garlic cream
- Pan Seared Miso Glazed Scallops – With shiitake mushrooms and taro root-rock shrimp
dumplings
- Seared Maryland Day Boat Scallops – Asparagus, leeks, black trumpets, morels, potato puree,
white truffle butter sauce
- Seared Tuna Provençal, Meyer Lemon Confit, Sweet Tomato & Risotto Cakes
- Orange & Wasabi Glazed Alaskan Wild Halibut – Broiled Alaskan wild halibut topped with a
slightly tangy glaze of orange marmalade and wasabi. Served on a bed of julienne vegetables
- Horseradish Crusted Fillet of Atlantic Salmon – Baked fillet of Atlantic salmon crusted with fresh
grated horseradish and Panko, finished with seared red pepper and saffron coulis
- Tortilla Crusted Salmon – Crusted with corn tortilla, pan seared until crispy, finished with a wild
berry glaze, accompanied by vegetable of the evening and chipotle goat cheese mashed
potatoes
- Black Bass and Scallops with white asparagus, salsify, Jasmine rice and sauce Bouillabaisse
with Tahitian vanilla
- Pan roasted Skate served on sausage & spicy cornbread stuffing with stewed littlenecks, lemon
& brown butter vinaigrette and cumin aioli
- Early Season Soft Shell Crabs with Coconut Tempura, Spicy Citrus Dressing and Crispy
Cabbage
- Maine Lobster with Sweet Peas, Fava Beans, Haricots Vert, Blood Orange and Port Wine
Sauce