Coquille St. Jacques
Seared Scallops over Julienned Vegetables with an Orange Beurre Blanc

Pistachio and Macadamia Crusted Halibut
With Coconut Curry Cous Cous and Braised Broccolini

Basted Salmon
Over Shitake Mushroom Ragout with a White Bean Foam

Grilled Mahi
Over Herbed Rice, Julienned Vegetables and a Ginger Lime Beurre Blanc

Moules Marinere
Fresh Mussels and Hand Made Pasta with a White Wine Sauce

Crispy Skin Striped Bass
Over Herbed Rice, Braised Broccolini and a Red Bell Pepper Coulis

Blackened Catfish
Braised Greens with Sweet Potato Mash and a Roasted Poblano Cream Sauce

Sole Vin Blanc
Mixed Grain Pilaf, Red Onion Confit and Tourneed Carrots

Steamed Halibut
With Edamame Tomato Broth, Jasmine Rice and Julienne Vegetables