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8 Cards in this Set
- Front
- Back
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Salmon steak
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SALM - 10 oz farm raised, North Atlantic Salmon steak broiled skin-on to add moisture. Served with Beurre blanc (white wine-lemon butter sauce)
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Chilean Sea Bass
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BASS - 8 oz Chilean Sea Bass seasoned with a salt and pepper and pan seared. Served with steamed baby bok choy and a soy sherry glaze drizzled over the top.
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Crab Stuffed Shrimp
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STUFF - 5 U-15 shrimp stuffed with 2 oz. each of blue crab stuffing (fresh bread crumbs, celebry, onions, bell pepers, Old Bay Seasoning). Oven baked to a golden brown. Served with chive Beurre blanc.
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Seared Ahi Tuna steak with Provencal Sauce
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TUNA - 10 oz. Yellowfin Ahi tuna steak about 1.5 inches thick seasoned with salt and white pepper. Provencal sauce is marinara with an addition of capers, kalamata olives, and garlic, finished with a chiffonade of fresh basil
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Lobster tail
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LOB - 12-14 oz. cold water Australian Lobster tail split then broiled and served with drawn butter. Broiling caramelizes the natural sugar in the lobster. Set-up: Large round, parsley sprig, lemon round, lobster candle, knife & fork
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Alaskan King Crab Legs
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1 lb of large Alaskan King Crab legs, steamed. Set-up: Large plate, lobster candle, parsley sprig, lemon crown, cocktail fork
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Scallops *mildly spicy*
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SCAL - 10 oz (abt 5) U-10 dry sea scallops pan seared, served with cucumber noodles and a spicy Thai sauce
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Vegetarian Dish
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VEG PLATE - 3 Portabella mushrooms layered with sauteed spinach Napoleon style, served with asparagus, Roma tomatoes, and roasted red bell pepper sauce
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