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78 Cards in this Set

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Crab cakes & fresh king salmon duet

Fish plate
Ingredients

Crab cakes mix 3oz ea
saute butter 2fl oz
King fresh salmon 4 oz
hickory sesonion salt 1/4 tsp
Smoked pepper butter sauce 1 1/4 fl oz
ginger plumb sauce 1 1/4 fl oz

GARNISH
pea vine 1ea
Lemon 1ea
Pickled sliced ginger 1/4 oz
chives1/2 tsp
diced red pepper 1tsp

Seerved with
Potato 6oz
frizzled onion 1/4 oz
veg
Plank salmon with hickory salt. mash center of plate top with fizzles plum sauce on right put salmon on left with beurre blanc over salmong. veg 9-12 pea vine at 1 over potatoes
Crab cakes and frozed king salmon duet

Fish plate
Ingredients

Crab cakes mix 3oz ea
saute butter 2fl oz
King fresh salmon 4 oz
hickory sesonion salt 1/4 tsp
Smoked pepper butter sauce 1 1/4 fl oz
ginger plumb sauce 1 1/4 fl oz

GARNISH
pea vine 1ea
Lemon 1ea
Pickled sliced ginger 1/4 oz
chives1/2 tsp
diced red pepper 1tsp

Seerved with
Potato 6oz
frizzled onion 1/4 oz
veg
Plank salmon with hickory salt. mash center of plate top with fizzles plum sauce on right put salmon on left with beurre blanc over salmong. veg 9-12 pea vine at 1 over potatoes
halibut chive oil and fresh king salmon duet

Fish plate
Halibut 4oz
king 4 oz
sturgeon seasonion 1/8 tsp
beurre blanc sauce 1 1/4 fl oz
chive oil 1/2 tsp
sundried tomato basil butter 1 tablespoon

GARNISH
Italian parsley 1ea
choped chives 1/4 tsp
red pepper 1tsp

SERVEDWITH
rice
veg
mash at 10
halibut on left with beurre blanc swirl with chive oil
king on right
sprinkle red pepper on brim
chopped chived over halibut
Halibut greek and King salmon tomato duet

fish plate
Halibut 4oz
lemon oregano butter 1/2 oz
ksp 1/4 tsp
King 4oz
sundried tomato basil butter 1/2oz

GARNISH
italian parsley

SERVEDWITH
Rice
veg
chardgrilled
hal gets lemon oregano butter
salmon get basil tom butter
rice at 10
hal on left
salmon on right
italian parsley of rice
veg 3-12
Halibut greek and sockeye plank duet
sockeye 4oz
canolive oil 1/2 tbsp
hickory salt 1/8 tsp
smoked pepper butter sauce 1 1/2 fl oz
halibut 4oz
lemon oregano butter 1/2 oz
ksp 1/4 ksp
mash 5 oz

SERVEDwith
veg
plank salmon with hick salt and canolive oil
brush hal with oil and ksp
top hal with lemon oregano butter
rice and 10
hal on left sockeye on right
smoked pepper butter sauce on salmon
veg 3-12
Mahi mac & prawns duet
Mahi mahi fillet 5 oz
ksp 1 pinch
canolive oil 1/4 oz
mac nut butter 1/4 oz
mac nuts 1/4 oz
coconut 1 each

GARNISH
pineapple triangle 1 ea
italian parsley

SERVEDWith
ginger plum sauce 1 1/2 fl oz
rice
veg
broil fish
add mac nut butter and mac nut
fish at 7
rice at 10
veg 1-3
pineapple at 12
ginger plumb sauce with coco over top
mahi mahi & ahi duet

plate bowl
ahi 3 1/2 oz
soy glaze 1oz
wasabi ginger butter 1/4 oz
pineapple chutney 2 tbsp
mahi mahi fillet 4 oz
mac nut butter 1/2 oz
mac nut 1/8 oz

GARNISH
pineapple tri 2ea
chives 1/4 tsp
red peppers 1/2 oz

SERVEDWith
rice
ved
rice center of bowl
soy glaze aroound rice
red pepper chives on soy glaze
ahi on left with pineapple chutney
mahi mahi on right with mac nut
pineapple on rice
veg 10-12
Silver planked & halibut chive oil

Plate fish plate
Halibut 4oz
Sturgeon salt 1/8 tsp
beurre blanc sauce 1 1/4 fl oz
chive oil 1/2 tsp
silver 4 oz
sundried tomato basil butter 1/4 oz

GARNISH
Italian parsley
chopped chives 1/4 tsp
red pepper 1 tsp

SERVEDWith
mash
frizzled onions
veg
mas at 10
Hal on left with beurre blanc chiveoil
top with red peppers and chives
veg 3-12
lean italian parsley over mash
Silver salmon & spot prawn duet

Plate fish
Silver 6 oz
canolive oil 1 fl oz
ksp 1/4 tsp
spot 2 1/2 oz
tom basil butter 1oz

GARNISH
italian parsley
Lemon

SERVEDWITH
rice
veg
chard gilled
fish at 6 top with spot prawns and chives
rice at 10
parsley at 12 over rice
veg 3-12
lemon at 7
sockeye salmon & spot prawns duet

Plate fish
sockeye 5 1/4 oz
canoive oil 1 oz
ksp 1/4 tsp
tom basil butter 1 oz
spot fresh prawns 2oz

GARNISH
italian parsley
Lemon

SERVEDWith
ginger slaw
veg
Place fish at 6 top with spot prawns with tom basil butter
slaw at 10
parsley 12slaw
veg 3-12
halibut citrus btr and spot prawns duet

fish plate
halibut 6 oz
canoive oil 1 lf oz
ksp 1/4 tsp
citrus butter 1 oz
spot fresh prawns

GARNISH
chopped chives 1/8 tsp
italian parsley
lemon

SERVEDWith
rice
veg
rice at 10
fish with 1/2 oz citrus butter
prawns on top with 1/2 citrus butter
chives on top
lemon at 7
pars over rice
veg 3-12
small w/port & gorgonzola truffle butter filet
tenderloin 6 1/4 oz
steak salt 1 tsp
gorgonzola truffle butter 1/2 oz
port for filet demi glaze 1/2 tbsp
watercress oil 2 tsp

GARNISH
pea vines

SERVEDWith
mash
veg
starch off center towards left side of plate dizzledemi glace starting at the left side around to bottom right corner of plate. doet watercress oil in front of demi and place steak
veg righ side of plate
pea vine in mash left side of steak
Mango pineapple sals halibut cheeks


plate bowle
halibut cheeks 6 1/2 oz
teriyaki sauce 1 fl oz
citrus teriyaki marinade 1 fl oz
beurre blanc sauce 1 fl oz

GARNISH
italian parsley
red peppers 1/4 oz
chives 1/8 tsp

servedwith
rice
veg
ginger sesame flannk steak

sq wave plate
flank 7 oz
soy glaze 1 oz
kaibi mar 1 1/2oz
fresh ginger root 1/4 tsp

garnish
parsley
sesame seed 1/4 tsp
pineapple 2 triangle

served with
mash 6 oz
frizzled onion 1/4oz
veg
mash top left with pineapple onine fizzled
cut flank 90 angle.
add soy glaze then sesame seeds
veg right side
char w/berry & sweet onions halibut
halibut 7 oz
citrus butter 1/2 oz
kosher sale 1/4 tsp
canolive oil 1 tsp
walla walla onion and summer berry sauce 1 1/2 oz

garnish
fresh oranges
char w/ chive oil halibut

pasta bowl
Halibut 7oz
canoilve oil 1tsp
sturgeon salt 1/4 tsp
beurre blanc sauce 1 1/2 oz
chive oil 1/2 tsp

garnish
Lemon
chopped chives 1/4 tsp
italian parsley

servedwith
grating
veg
place fish at 6
beurre blanc over fish between 4 and 8
drizzle chive oil in beurre blanc
sprinkle chopped chives
lemon and parsley at 12
char w/bing cherry sauce halibut

plate fish
halibut 7 oz
citrus butter 1/2 oz
kosher salt 1/4 tsp
canoilve oil 1 tsp
walla walla onion & bing cherry sauce 2 oz

garnish
fresh oranges 1tbsp
chopped chives 1/8 tspp

servedwith
rice veg
cherry sauce at 6
place hal on top
add one tablespoon ontop of hal
top diagonally with diced oranges
char w/ lemon oregano butter halibut
halibut 7 oz
greek marinade 1 fl oz
lemon oregano butter 1/2 oz
kosher sale 1/4 tsp

garnish
italian parsley
lemon

servedwith
veg
rice
marinat hal 30 min
rice at 10
fish at 6
parsley over rice
place lemon at 3
silver char w/ citrus butter

wave plate
silver 6 oz
canolive oil 1/2 fl oz
ksp 1/4 tsp
citrus butter 1/2 oz

garnish
chopped chives 1/8tsp
italian parsley
lemon

seerved with
ginger slaw
veg
top ginger slaw
veg top right
fish below salmon
chopped chives ontop of salmon
halibut chive oil & king plank salmon

fish plate
halibut 4oz
king frozen 4 oz
sturgeon salt 1/8tspbeurre blanc sauce 1 1/4 fl oz
chive oil 1/2 tsp
smoked pepper butter sauce

garnish
italian parsley
chopped chives 1/2 tsp
red pepper 1 tsp

served with
mash
frizzled onion 1/8 oz
veg
mash at ten with fizzled onion on top
hal on left with beurre blanc sauce
king on right with smoked pepper butter sauce
veg 2-3
chives and redpepper on top of fish
w/ wasabi ginger butter & ginger sauce ahi

pasta bowl
tuna loin 6 1/4 oz
ginger soy marinade 1fl oz
wasabi ginger butter 1/2 oz
fresh ginger sauce 1 1/2 fl oz

garnish
chopped chives 1/4 tsp
pineapple triangle 2 ea
pineapple chutney 1fl oz
red peppers 1 tsp

served with
rice
veg
mound rice in bowl towards 12
place tuna at a angle on rice towards 6
ginger sauce infront of rice
red pepper and chives ontop of sauce
place chutney onto of fish
kal bi breast chicken

bowl
chix breast 8oz
kalbi marinade 1 1/2fl oz
soy glaze 2 fl oz
pineapple mango salsa

garnish
White sesame seed

served with
rice
veg
rice in the center of bowl
chix agains rice
sprinkle with sesame seeds
3/4 oz around bowl
rest on chix
veg on right hand side
salmon copper silver & top sirloin

plate oval
top sirloin 7 1/4 oz
canolive oil 1/2 fl oz
steak salt 1tsp
steak butter 3/4 tsp
copper silver salmon 4 1/4 oz
ksp 1/8 tsp
sundried tomato basil butter 1/2 oz

garnish
pea vine 1 ea

served with
mash
veg
mound potatoes off center top left, lean salmon on potatoes angled towards 6
place steak on vegetables at 3:00 and pea vine in center at 12:00
Prawns spot fresh saute and smal top

plate oval
top sirloin 7 1/4 oz
canolive oil 1/4 oz
steak salt 1 tsp
spot fresh prawns 2 1/2 oz
garlic scampi butter 1 oz
fresh peeled garlic 2tsp
chopped basil 1 tsp

garnish
italian parsley

served with
baker
veg
place steak at 6:00 and pour cooked prawns over steak
baker top left
veg top right
parsley 12
Prawns spot frz saute & small to sirloin

plate oval
top sirloin 7 1/4 oz
canolive oil 1/4 oz
steak salt 1 tsp
spot frozen prawns 2 1/2 oz
garlic scampi butter 1 oz
fresh peeled garlic 2 tsp
chopped basil 1 tsp

garnish
italian parsley

servedwith
baker
veg
place steak at 6:00 pour cooked prawns over steak
baker top left
veg to right
parsley 12:00
prawns garlic scampi & large to sirlion

plate oval
top sirloin 10 oz
steak salt 3/4 tsp
steak butter 1 tsp
baked carlic prawns 4 ea

garnish
lemon
italian parsley
garlic scampi butter 1 1/2 oz

served with
baker
veg
steak between 6-7
prawns steak at 4
baker top left
veg top right
prawns garlic scampi & small top sirloin

plate oval
top sirloin 7 1/4 oz
steak salt 3/4 tsp
steak butter 1tsp
baked garlic prawns 4 ea

garnish
Lemons
italians parsley
garlic scampi butter

servedwith
baker
veg
place steak between 6-7
layer prawns to the right of steak at 4
veg at 3
lemon and parsley at 12
prawns coconut and large top sirloin


plate oval
top sirloin 10 oz
coconut prawns 4 ea
canolive oil 1/4 oz
steak salt 3/4 oz
steak butter 1 tsp

garnsih
italian parsley

served with
ginger plum sauce 1 1/2 oz
veg
baker
place steak between 4-6
prawns infront of baker 9-11
veg 3-12
ginger plum sauce at 5
Prawns coconuet small top

plate oval
top sirloin 7 1/4 oz
coconut prawns 4 ea
canoilive oil 1/4 fl oz
steak salt 3/4 tsp
steak butter 1 tsp

garnish italian parsley

served with
ginger plum sauce 1 1/2 oz
veg
baker
steak 4-6
prawns next to steak at 6
pot at 9-11
veg 3-12
ginger plum sauce at 5
oysters crispy fried and small top sirloin

plate oval
top sirloin 7 1/4 oz
steak salt 3/4 tsp
steak butter 1 tsp
crispy oysters 5 ea
saute butter 3 fl oz

garniswh lemons italian parsley
roasted corn salsa 1/2 oz

served with veg baker bread
ramekin of cajun aioli
place steak 6-7
ginger slaw 9-10\
oysters on right side top with corn salsa
baker to left
cajun aioli in center parsley in center
oysters panfried and small top sirloin

plate oval
top sirloin 7 1/4 oz
oysters qts 5 ea
saute butter 3 fl oz
steak salt 3/4 tspp
steak butter 1 tsp

garnish
lemon

served with
cocktail sauce 11 1/2 fl oz
veg
baker
oscar large top sirloin

plate oval
top sirloin 10 oz
steak salt 1 tsp
steak butter 1 tsp
crabmeat 1 1/2 oz
hollandaise sauce 1 1/2 oz

garnish
chopped parsley 1/4 tsp
parsley

servedwtih
baker
veg
steak at 6
crab on top of top with hollandaise sauce sprinkle chopped chives on top
baker top left
veg to right
oscar small top

plate wave plate
top sirloin 7 1/4 oz
steak salt 1 tsp
steak butter 1 tsp
crabmeat 1 1/2 oz
hollandaise sauce 1 1/2 fl oz

garnish
chooped parsley 1/4 tsp
parsley

servedwith
baker
veg
place steat at 6
baker top left
veg at 2
copper king char tom and hal greek duet


plate fish
copper king 4 oz
tom basil 1/2 oz
hal 4 oz
lemon oregano butter 1/2 oz
ksp 1/4 tsp

garnish
parsley

served with
mash
veg
place starch at to
hal on left
king on right
veg 3-12
copper sockey char tom and hal greek duet

fish plate
copper sockeye 4 oz
tom basil butter 1/2 oz
hal 4 oz
lemon oregano butter 1/2 oz
ksp 1/4 tsp

garnish
parsley

served with
rice veg
rice at 10
hal on left
sockey on right
veg 3-12
halibut citrus btr and spot prawns duet

fish plate
hal 6 oz
canolive oil 1 fl oz
ksp 1/4 tsp
citrus butter 1 oz
spot fresh prawns

granish
chopped chives 1/8tsp
parsley
lemon

sevedwith
rice
veg
rice at 10
salon over top of rice
spot prawns ontop of salmon
veg 2
chives ontop of prawns
halibut chive oil and king plank salmon duet

fish plate
hal 4 oz
king 4 oz
sturgeon salt 1/8 thsp
beurre blanc sauce 1 1/4 oz
chive oil 1/2 tsp
smoked pepper butter sauce 1 1/4 oz

garnish
parsley
chopped chives 1/2 tsp
red pepper 1 tsp

served with
mash
frizzled 1/8 oz
veg
swordfish

plate fish
swordfish 6 1/4 oz
swordfish butter 2 oz

garnish
limes
parsley

servedwith
mas
frizzled onions 1/8 tsp
veg
mash at 10
top with frizzled onions
swordfish at 6
veg at 2
lime at 3
halibut greek and king salmon tomato duet

plate fish
hal 4 oz
lemon oregano butter 1/2 oz
ksp 1/4 tsp
king 4 oz
tom basil butter 1/2 oz

garnish
parsley

served with rice veg
rice 10
hal left
salmon right
veg at 3
Halibut greek and sockeye plank duet

fish plate
sockeye 4 oz
canoilve oil 1/2 tbsp
hickory salt 1/8 tsp
smoked pepper butter sauce 1 1/2 fl oz
hal 4 oz
lemon oregano butter 1/2 fl oz
ksp 1/4 tsp

served with
mash
veg
rice at 10
hal left
sockeye right with smoked pepper butter sauce
veg 3-12
Mahi mahi and ahi duet
tuna loin skinless 3 1/2 oz
soy glaze 1 oz
wasabi ginger butter 1/4 oz
pineapply chutney 2 tbs
mahi mahi fillet 4 oz
mac nut butter 1/2 oz
mac nuts 1/8th tsp
mahi mac and prawns duet
mahi mahi fillet 5 oz
ksp 1 pinch
canoilve oil 1/4 oz
mac nut butter 1/4 oz
mac nut 1/4 oz
coco 1 ea

garnish
pineapple triangle 1ea
parsley

served with
ginger plum sauce
rice
veg
place fish at 7
rice at 10
veg at 1-3
pineapple at 12
silver salmon and spot prawn dufl oz

plate fish
silver 6oz
canoilve oil 1 fl oz
ksp 1/4 tsp
spot prawns 2 1/2
tom basil butter 1 oz

garnish
parsley
lemons

servedwith
rice veg
fish at 6
top with cooked spot prawns
sprinkle chives
rice at 10
parsley at 12
lemon at 7
silver salmon and spot prawn dufl oz

plate fish
silver 6oz
canoilve oil 1 fl oz
ksp 1/4 tsp
spot prawns 2 1/2
tom basil butter 1 oz

garnish
parsley
lemons

servedwith
rice veg
fish at 6
top with cooked spot prawns
sprinkle chives
rice at 10
parsley at 12
lemon at 7
silver planked and halibut chive duet

plate fish
hal 4 oz
sturgeon salt 1/8 tsp
buerre blanc sauce 1 1/4 fl oz
chive oil 1/2tsp
silver 4 oz
tom basil butter 1/4 oz

garnish
parsley
chopped chives 1/4 tsp
red peppers 1 tsp

served with
mash
frizled onion 1/4 oz
veg
mash at 10
hal left
beurr blanc on top swirl chive oil on beurre blanc
salmon on right
sprinkle chives and red pepper
mango pineapple salsa halibut cheeks

plate pasta bowl
halibut cheeks 6 1/2 oz
teriyaki sauce 1fl oz
citrus teriyaki 1fl oz
pineapple mango salsa 1 fl oz
beurre blanc sauce 1 fl oz

garnish
italian parsley
red peppers 1/4 oz
chives 1/8 tsp

served with
rice
veg
char with berry and sweet onions halibut

fish plate
halibut 7 oz
citrus butter 1/2 oz
kosher salt 1/4 tsp
canolive oil 1 tsp
walla walla onion and summer berry sauce 1 1/2 fl oz

garnish
fresh oranges 2 ea
rasp 2 ea
blueberries 2 ea

servedwith
rice
veg
berry sauce at 6 on plate
add butter over hal
place 1 tbsp on center of hal
top hal with fruit
char with huckleberry

fish plate
hal 7 oz
ksp 1/4 oz
citrus butter 1/4 oz
huckleberry and sweet onion sauce 1 1/2 fl oz

garnish
lemons
fresh oranges 1 segment
chopped chives 1/4 tsp

served with
rice veg
rice at 10
place 1 oz sauce on plate near curve
top hal with sauce and add chives orange segments
char with sraw rhubarb coulis halibut

fish plate
hal 7 oz
ksp 1/4 oz
citrus marinade 1/2 fl oz
citrus butter 1/2 oz
strawberry rhubar coulis 1 1/2 oz

garnish
fresh stawberries
parsley

servedwith
veg
rice
rice at 10
vet at 3-12
fish at 6
char with rhubarb coulis halibut
hal 7 oz
ksp 1/4 oz
citrus marinade 1/2 fl oz
citrus butter 1/2 oz
strawberry rhubar coulis 1 1/2 oz

garnish
resh orange
parsley

servedwith
veg
rice
mound rice at 10
fish at 6
ladel 1/2 oz coulis infornt of fish 4-8
place orange segments on center of fish
parsley stem towrads 2
char with berry and sweet onion sauce lingcod

plate fish
ling cod 7 1/2 oz
citrus butter 1/2 fl oz
kosher salt 1/4 tsp
canoilive oil 1 tsp
walla walla onion and summer berry sauce 1 1/2 fl oz

garnish
fresh oranges 1 tsp
rasp 2 ea
blueberries 2 ea

served with
rice veg
place berry sauce at 6
top with lingcod
place berry sauce in center of fish
top diagonally with diced orange segments
beef w coco prawn kabob

ovaal
beef kabob 1 ea
steak salt 1/4 tsp
roasted corn salsa 1 1/4 fl oz
coco 2 ea

garnish

nappa cabbage 1 leaf
shredded nappa 1/2 oz
field greens 1/2 oz
aioli sauce 1/2 fl oz
lime 1 wedege

served with rameking of ginger plum sauce
rice
char w citrus butter lingcod

plate fish
lingcod 7 1/2 oz
citrus marinade 1 fl oz
kosher salt 1 pinch
citus butter 1/2 oz

garnish
parsley
mandarin oranges 2 segment
chopped chives 1/8 tsp

servedwith
rice
veg
place fish at 6
fan orange sements on center of fish
veg 3-12
char with peach salsa lingcod

fish place
lingcod 7 1/2 oz
citrus butter 1/2 oz
kosher salt 1/4 tsp
blackfish seasonion 1/4 tsp
canolive oil 1 tsp

garnish
peach and nectarine salsa 1 1/2 oz
chopped chives 1/4 tsp

served with
rice
veg
char with huckleberry sauce lingcod
lingcod 7 1/2 oz
ksp 1/4 tsp
citrus butter 1/4 oz
huckleberry and sweet onion sauce 1 1/2 fl oz

garnish
lemons
fresh oranges 1 segment
chopped chives 1 tsp

served with rice
rice at 10
1 oz sauce place fish ontop of sauce
1/2 oz on center of fish place orange onto fish
top with chives
char with pineapple mango salsa lingcod
lingcod 7 1/2 oz
citrus marinade 2 fl oz
kosher salt 1/4 tsp
lime butter 1/2 oz
pineapple mango salsa 1 1/2 oz
finely chopped chives 1/4 tsp

garnish
lemons

served with
rice
veg
char with strawberry rhubarb coulis lingcod

fish plate
ling cod 7 1/2 oz
ksp 1/4 tsp
citrus marinade 1/2 fl oz
citrus butter 1 oz
strawberry rhubarb coulis 1 1/2 fl oz

garnish
fresh strawberries 1 ea
parsley 1

servedwith
veg
rice
mound rice at 10
veg 3 -12
fish at 6
1 oz sauce in front of fish between 4-8
char with rhubarb coulis lingcod
lingcod 7 1/2 oz
ksp 1/4 tsp
citrus marinade 1/2 fl oz
citrus butter 1/2 oz
rhubarb coulis 1 1/2 fl oz

garnish
parsley

served with
rice
veg
rice at 10
veg 3 -12
fish 6
sauce 1 fl oz in front of fish 4-8
top and full tail with parsley butter lobster promo

plate oval
top 7 1/4 oz
lobster 5/6oz 1 ea
lemon wine mixture 2 fl oz
water 2 fl oz
melted butter 1/4 oz
parsley butter 1tbsp
steak salt 3/4 tsp
steak salt 1 tsp

garnish
lemons

servedwith
veg
baker
traditional new york

plate oval
new york 12 1/4 oz
steak salt 1 tsp
steak butter 1 tsp

garnish
frizzled onions 1/2 oz
pea vine

served with
baker
veg
mac nut butter mahi mahi

fish plate
mahi mahi fillet 7 1/2 oz
ksp 1/4 tsp
canolive oil 1/4 fl oz
mac nut butter 1/2 oz
mac nuts 1/4 oz

garnish
pineapple triangle 2ea
parsley

servedwith
rice
veg
char with salsa fresca rockfish
rockfish fillet 7 1/2 oz
greek marinade 2 fl oz
fresca salsa 2fl oz
chili butter 1/2 oz

garnish
lemons

served with
rice
veg
columbia river king medallion
columbia reiver king fresh salmon 7 1/2 oz
tom basil butter 1/2 oz
canolive oil 1/2 fl oz

garnish
parsley

servedwith
mash
frizzled onion
veg
salmon silver citrus with peach salsa salad
silver 6 oz
canolive oil 1 tsp
ksp 1/8 tsp
citrus butter 1/2 oz
peach and nectarine salsa 1 1/2 oz
copper king medallion with tom basil butter
copper king salmong 7 1/2 oz
tom basil butter 1/2 oz
canolive oil 1/4 fl oz
ksp 1/8 tsp

garnish
parsley

servedwith
mash
frizzled onion
veg
copper king char with tom butter salmon

fish
copper king salmon 7 oz
tom basil butter 1/2 oz
canolive oil 1/2 fl oz
ksp 1/8 tsp

garnish
parsley

servedwith
mash
frizzled onion
veg
king char with tom butter and corn roasted salmon

fish
king 7 1/4
canoive oil 1/2fl oz
tom basil butter 3/4 oz
roasted fresh corn 1 1/2 tbsp

servedwith
lemons
mash
frizzled onions
veg
copper king plank with melting leeks salmon

fish
copper king salmon 7
canolive oil 1 tsp
ksp 1/4 tsp
beurre blanc sauce 1 1/2 fl oz
melting leeks 1/2 oz
chive oil 1/2 tsp

garnish
lemons
parsley

served with
gratin
veg
king char with tom basil butter salmon

fish
canolive oil 1/2 fl oz
king 7 1/4 oz
tom basil butter 1/2 oz

garnish
parsley

servedwith
cornbread pudding
rice
veg
king medallion with tom butter salmon

fish plate
king fresh salmon 7 1/2 oz
tom basil butter 1/2 oz
canolive oil 1/2 fl oz

garnish
parsley

servedwith
mash
veg
king char tomato basil butter frz salmon
king frozen 7 1/4 oz
canolive oil 1/2 fl oz
tomato basil butter 1 oz

garnish
parsley

servedwith
cornbread
veg
silver char wiht tom basil butter salmon

fish plate
silver 7 1/4 oz
canolive oil 1/2 fl oz
ksp 1/8 tsp

garnish
tom basil butter 1 oz
parsley

servedwith
cornbread pudding
veg
char with chive oil sturgeon
sturgeon 7 1/2 oz
canolive oil 1 tsp
sturgeon sealt 1/4 tsp
beurre blanc sauce 1 1/2 fl oz
chive oil 1/2 tsp

garnish
lemon
chopped chives 1/4 tsp
parsley

served wiht
rice
veg
char with roasted corn salsa swordfish

fish plate
swordfish loin 6 1/4 oz
cajun spice mix 1 1/2 tsp
tequila orange juice marinade 1 tbsp
roasted corn salsa 2 1/2 fl oz

garnish
lime

servedwith
rice
veg
char with cranberry jalapeno relish swordfish

fish plate
swordfish loin 6 1/4 oz
canolive oil 1 tsp
canolive oil 1/2 tsp
lemon zest 1/4 tsp
citrus butter 1/2 oz
cranberry lime jalapeno relish 1 1/4 fl oz

garnish
limes

served with
rice
veg
crab cakes and small top sirloin

fish plate
top sirloin 7 1/4 oz
steak salt 3/4 tsp
steak butter 1/4 tsp
single crab cake 1 ea
ginger plum sauce 1 fl oz
beurre blanc sauce 1 fl oz

garnish
chopped chives 1/4 tsp
lemon
parsley
lobster 1/2 tail and small top sirloin
top sirloin 7 1/4 oz
canolive oil 1/4 oz
steak salt 3/4 tsp
steak butter 1 tsp
lobster 1/2 ea
garlic scampi butter 1 oz

garnish
parsley

servedwith

veg
baker
large top sirloin

plate oval
top sirloin 10 oz
steak salt 1 tsp
steak butter 1 tsp

garnish
frizzled onions
pea vine

served with
baker
veg