Fish & Shellfish

 Fish 

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.

Fish Cakes

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.

Prosciutto-Wrapped Halibut

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.

Steam-Roasted Salmon

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.

Turbot Amandine

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.

 Shellfish 

Broiled Crab Legs

Snow crab legs brushed with lemon-herb butter then broiled in the oven. Served with drawn butter dipping sauce.

Crab Cakes

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.

Shrimp Skewers

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.