Seafood

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Georges Bank Codfish Dusted with Panko Bread Crumbs and Sea Salt

Paella with Mahogany Clams, Gulf Shrimp, Sea Scallops, Salmon, Grilled Chicken Fresh Peas and Grilled Chorizo on Saffron Rice

Butter Poached Lazy Lobster Tail and Claw with Sherry Cream

Crabmeat Stuffed Filet of Sole topped with Ginger Honey Beurre Blanc

Grilled Salmon Filet with Roasted Macadamia Nuts with a Mango Pineapple and Cilantro Salsa

Swordfish Ala Martha, topped with a Roasted Garlic and Tarragon Aioli

Baked Sea Scallops Picatta Limone

Shrimp Scampi with Roasted Sweet Red & Yellow Tomatoes, Basil, and Myer Lemon Zest Topped with Shaved Parmesan

Fennel Pollen Dusted Halibut with a Roasted Tomato and Cippolini Onion Veloute

Cod Fish with Baby Shrimp and Lobster Newberg

Salmon Filet Encrusted with Black & White Sesame Seeds with a Wasabi Cream Sauce

Grilled Swordfish with Capers & White Anchovy Aioli

Sea Scallops with Ginger Red Pepper & Shitake Mushrooms Topped with Mandarin Orange Chevre Veloute

Grilled Swordfish with Orange Fennel Salsa

Grilled Mahi Mahi with Pineapple BBQ & Sweet Onions