Fish & Shellfish
Baked Sole Florentine
Oven-baked sole fillets stuffed with seasoned spinach and coated with a creamy béchamel infused with grated Parmesan cheese.
Fillet of Sole with Mushroom Sauce
Fresh strips of sole fillet rolled into paupiettes then poached in white wine infused with sliced white mushrooms, scallions, shallots, fresh herbs, and whipped butter.
Fresh mahi mahi mixed with breadcrumbs, fresh dill, and green onions, formed into cakes and pan-seared until golden brown. Served with horseradish-dill sauce.
Grilled Trout with Caper Vinaigrette
Fresh trout fillets brushed with caper vinaigrette infused with brown butter, olive oil, white balsamic vinegar, capers, and fresh rosemary; flash-grilled and finished in the oven.
Halibut Fillets with Mushrooms and Pecans
Fresh marinated halibut fillets pan-seared and finished in the oven. Served with a Vermouth-mushroom and pecan sauce.
Lemon-Honey Glazed Salmon
Fillet of fresh salmon pan-seared, coated with a lemon-honey glaze, and then finished in the oven.
Pan-Seared Flounder or Sole
Fresh flounder or sole fillet lightly breaded and pan-fried. Served with a lemon-beurre noisette sauce.
Fresh halibut fillet wrapped in a thin layer of prosciutto, pan-seared, then finished in the oven.
Roasted Sea Bass
Fresh sea bass fillets marinated in Mirin, Champagne, tamari, and sugar; then roasted in the oven.
Rockfish En Papillote with Seasonal Vegetables
Rockfish oven-steamed in parchment paper with a medley of seasonal vegetables.
Salmon Cakes with Black Bean Sauce
Fresh poached salmon fillet flaked and formed into cakes with a mixture of chopped dill, shallots, lemon juice, cheddar cheese, mayonnaise, and spices. Served with black bean sauce.
Salmon Cakes with Lemon-Yogurt Sauce
Fresh salmon fillet mixed with pita, mayonnaise, egg, ground coriander, chopped chives, lemon zest and a touch of cayenne; formed into cakes, and pan-seared. Served with lemon-yogurt sauce.
Fresh steam-roasted salmon fillet with a red-wine vinegar shallot sauce.
Tilapia with Herbed Rice
Pan-seared tilapia served over saffron-infused basmati rice layered with finely chopped herbs and cinnamon. Accompanied by a golden tah dig crust of rice, butter, yogurt, and saffron water.
Fresh turbot fillets, simply seasoned, dredged in flour, dipped in egg wash, and pan-seared until golden brown. Served with lemon-white wine sauce and garnished with toasted almonds.
Turbot with Hazelnuts & Capers
Pan-seared turbot fillets topped with sautéed hazelnut and caper sauce infused with butter, red wine vinegar, and a touch of garlic.
West Lake Fish
Fresh seasoned catfish (or tilapia) fillets pan-seared and coated with a flavorful sauce infused with minced ginger, red wine vinegar, tamari, dry sherry, sliced scallions, and minced garlic.
Broiled Crab Legs
Snow crab legs brushed with lemon-herb butter then broiled in the oven. Served with drawn butter dipping sauce.
Jumbo lump crab meat mixed with beaten egg, mayonnaise, Dijon mustard, Old bay seasoning, panko bread crumbs, and roasted celery and red pepper; formed into cakes, and baked in the oven.
Coquilles St. Jacques
Fresh scallops briefly marinated in a blend of fresh lemon juice, white wine, and extra virgin olive oil, seasoned, and pan-seared. Finished with lemon-butter sauce.
Roasted Lobster Tail
Lobster tail basted in clarified lemon butter and roasted in the oven. Served with drawn butter dipping sauce.
Shrimp Pad Thai
Rice noodles tossed with shrimp, scallions, fried tofu, bean sprouts, ground peanuts, and Thai spices.
Fresh shrimp skewers, grilled, and served on a bed of baby spinach with freshly-prepared tzatziki.
Shrimp with Tomatoes & Feta
Fresh shrimp quick-braised in a white wine reduction infused with tomato paste, fresh oregano, tomatoes, fresh lemon juice, and chopped mint. Topped with crumbled feta cheese and finished under the broiler.
Steamed Mussels with Tomato-Garlic Broth
Mussels steamed in a tomato sauce infused with onion, garlic, herbs, and red pepper flakes.