-
Balsamic Glazed Rockfish
-
Blackened Chilean Sea Bass
-
Grilled Salmon
with Roasted Corn
Coulis and Avocado Relish
-
Blacken Red Snapper
with Bourbon Cream and
Peppers or Cilantro Lime Butter
-
Capellini with Crabmeat and Tomatoes in Clam Sauce
-
Caribbean Seared Salmon
rubbed with Caribbean
Spices served with Mango Papaya Salsa
-
Curry Crusted Snapper
with Orange Scallion
Sauce
-
Ginger Marinated Tuna Loin
-
Grilled Ahi Tuna with Asparagus
finished with Mango and
Lime Salsa
-
Grilled Chilean Sea Bass
with Orange Mango Sauce
-
Grilled Mahi Mahi
with Cilantro-Lime
Sauce and Mexican Papaya Salsa
-
Grilled Halibut Steaks
served with Tomato
Sauce
-
Grilled Salmon
with Creole Mustard
Sauce and Poached Leeks
-
Grilled Salmon
with Roasted Corn
Coulis and Avocado Relish
-
Grilled Shrimp
with Pasilla Glaze
-
Grilled Swordfish
with Roasted Garlic
Sundried Tomato Buerre Blanc
-
Herb
Crusted Salmon
with Braised Napa
Cabbage served with Champagne Sauce
-
Lemon Dill Poached Side of Salmon served
with Dill Cream Cheese, Minced Onion, Capers, Miniature Bagels and Black
Bread Crostinis
-
Linguine and Shrimp
with Pesto Cream Sauce
-
Lobster Ravioli
with Sherry Cream Sauce
-
Mexican Tomato Shrimp Ceviche with Tortilla Chips
-
Mussels steamed in a Tomato Saffron Broth
-
Poached Salmon
with Bernaise Sauce
-
Salmon Florentine
served over a bed of
Spinach served with Roasted Tomato-Garlic and Basil Salsa
-
Salmon with Penne, Asparagus and Black Olives
tossed in Red Pepper
Sauce
-
Seafood Crepes Gratin
served with Chardonnay
Sauce crowned with Gruyere and Herbal Homemade Breadcrumbs
-
Shrimp & Crab Scampi
with Yellow Tomatoes
and Fresh Basil on a bed of Lemon Linguine
-
Spiced Rubbed Grilled Salmon
with Cucumber Dill
Sauce and Mango-Pineapple Salsa
-
Stuffed Yellow Tail Sole
with Spinach and Long
Grain Rice finished with Shallot and Fish Stock Reduction
-
Tangerine and Roasted Sesame Seed Glazed Grilled Salmon
-
Yellow Fin Tuna Steak
with Chipolte Lime
Butter and Mango Salsa
