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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
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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
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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 |
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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 |
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Halibut greek and sockeye plank duet
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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 |
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Mahi mac & prawns duet
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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small w/port & gorgonzola truffle butter filet
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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 |
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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 |
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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 |
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char w/berry & sweet onions halibut
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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 |
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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 |
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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 |
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char w/ lemon oregano butter halibut
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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Mahi mahi and ahi duet
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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 |
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mahi mac and prawns duet
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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char with rhubarb coulis halibut
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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 |
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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 |
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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 |
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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 |
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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 |
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char with huckleberry sauce lingcod
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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 |
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char with pineapple mango salsa lingcod
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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