Baked Sole Florentine

Oven-baked sole fillets stuffed with seasoned spinach and coated with a creamy béchamel sauce infused with grated Parmesan cheese.

Balsamic-Glazed Salmon Fillets

Fresh pan-seared salmon fillets glazed with a blend of white wine, golden balsamic vinegar, Dijon mustard and honey then roasted in the oven.

Catfish Cakes

Fresh flaked catfish fillets blended with shallot, Dijon mustard, mayonnaise, Old Bay, panko bread crumbs and beaten egg then pan-fried until golden brown.

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.

Flounder Meuniere

Fresh pan-seared flounder fillet coated with a rich sauce of browned butter infused with fresh lemon juice and chopped parsley.

Grilled Trout with Caper Vinaigrette

Fresh trout fillets brushed with caper vinaigrette infused with brown butter, extra virgin olive oil, golden balsamic vinegar, capers and fresh rosemary; flash-grilled and finished in the oven.

Haddock Piccata

Fresh haddock fillets pan-seared to a golden brown. Served with lemon-caper sauce.

Hake with Hazelnuts and Capers

Fresh hake fillet topped with sauteed hazelnut and caper sauce infused with butter, red wine vinegar and garlic.

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 Cod with Coconut-Clam Broth

Fresh cod loins dusted with crushed fennel then pan-seared until golden brown. Finished with a coconut milk and white wine sauce infused with clams, onion, fennel, lemongrass and bay leaf.

Pan-Seared Cod with Shrimp Cream Sauce

Fresh cod loins dusted with Creole seasoning then pan-seared until golden brown. Served with a shrimp cream sauce infused with chopped ham, diced tomatoes, garlic, Worcestershire sauce and fresh herbs.

Pan-Seared Salmon with Orange-Curry Sauce

Fresh pan-seared salmon fillets with orange-curry sauce (mayonnaise-based sauce infused with fresh orange juice, yogurt, ketchup, orange zest and mild curry powder).

Pan-Seared Turbot with Corinader and Cumin

Fresh turbot fillets rubbed with a blend of toasted coriander and cumin then pan-seared until golden brown.

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.

Roasted Turbot with Tomatoes and Olives

Fresh pan-seared turbot fillets finished with a white wine pan sauce infused with grape tomtoes, black olives and fresh rosemary.

Rockfish En Papillote with Seasonal Vegetables

Rockfish oven-steamed in parchment paper with a medley of seasonal vegetables.

Salmon Cakes with Tartar Sauce

Fresh salmon fillet coarsely chopped and mixed with a blend of panko bread crumbs, fresh parsley, mayonnaise and spices; formed into cakes and pan-seared until golden brown. Served with tartar sauce.

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.

Salmon Croquettes

Fresh cubed salmon fillet mixed with egg whites, bread crumbs, golden raisins and fresh chopped parsley; formed into balls and pan-fried until golden brown.

Sauteed Turbot with Olives

Fresh pan-seared turbot fillet topped with an olive tapenade (Kalamata and green olives, fresh herbs, balsamic vinegar, capers and chopped tomatoes).

Steam-Roasted Salmon

Fresh steam-roasted salmon fillet with a red-wine vinegar shallot sauce.

Teriyaki Salmon

Fresh pan-seared salmon fillets coated with freshly prepared Teriyaki glaze infused with sake, tamari and sugar then finished in the oven.

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 Piccata

Fresh pan-seared turbot fillets finished with lemon-caper sauce.

Turbot with Hazelnuts and Capers

Pan-seared turbot fillets topped with sauteed 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.

Bacon-Wrapped Scallops

Fresh scallops, dusted with Creole seasoning, wrapped in lightly fried bacon, then pan-seared until golden brown. Finished with a lemon-butter sauce.

Broiled Crab Legs

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

California Rolls

Sushi rice seasoned with rice vinegar, pressed onto sheets of nori, layered with strips of cucumber, avocado and crab meat, rolled and sliced. Served with tamari, pickled ginger and wasabi paste.

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, then pan-seared. Finished with lemon-butter sauce.

Creole Shrimp

Fresh sauteed shrimp coated with a tomato-based sauce infused with sauteed bacon, browned roux, minced onion, red bell pepper, celery, garlic and white wine.

Ginger Scallops

Fresh large pan-seared scallops paired with a flavorful sauce infused with shallot, carrot, fresh ginger, white wine and cream.

Grilled Shrimp with Feta

Fresh large shrimp skewered, grilled and served with cubes of grilled feta and freshly-prepared tzatziki.

New Orleans-Style Creole Gumbo

Brown roux cooked with vegetables and Andouille sausage then blended with heated beef broth infused with sugar, hot pepper sauce, Cajun seasoning, stewed tomatoes and tomato sauce. Finished with okra, crab meat, shrimp, vinegar and Worcestershire sauce.

Pancetta-Wrapped Shrimp

Fresh large shrimp, lightly seasoned, sprinkled with fresh rosemary, drizzled with golden balsamic vinegar, wrapped in pancetta and pan-seared until golden brown.

Roasted Lobster Tail

Lobster tail basted in clarified lemon butter and roasted in the oven. Served with drawn butter dipping sauce.

Seafood Creole

Pan-seared shrimp, scallops and catfish fillet served in a flavorful tomato-based sauce infused with sauteed onion, red bell pepper and celery, oregano, thyme, basil, bay leaf and a dash of cayenne pepper.

Scallops with Yogurt and Dill Sauce

Fresh scallops marinated in a fresh ginger and Old Bay then pan-seared until golden brown. Finished with a yogurt dill sauce infused with garlic, fresh basil, shallots, shredded carrot, Triple sec and grated Gruyere.

Shrimp and Scallops with Yogurt and Dill Sauce

Fresh shrimp and scallops marinated in a fresh ginger and Old Bay then pan-seared until golden brown. Finished with a yogurt dill sauce infused with garlic, fresh basil, shallots, shredded carrot, Triple sec and grated Gruyere.

Shrimp Cocktail

Fresh steamed peeled shrimp served cold with freshly prepared cocktail sauce.

Shrimp Etouffe

Browned roux blended with chopped onion, red bell pepper, celery and garlic then infused with chopped tomatoes, fish stock and seasonings. Finished with sauteed shrimp.

Shrimp Kabobs

Fresh large shrimp marinated in extra virgin olive oil infused with a mixture of fresh parsley and cilantro, lemon juice, paprika and a dash of cayenne; skewered and finished on the grill.

Shrimp Korma

Fresh diced vegetables simmered in a coconut milk-based broth infused with cashews and traditional Indian spices. Finished with sauteed shrimp.

Shrimp Pad Thai

Rice noodles tossed with shrimp, scallions, fried tofu, bean sprouts, ground peanuts and Thai spices.

Shrimp Risotto

Creamy risotto infused with onion, garlic, and white wine. Finished with poached shrimp.

Shrimp Skewers

Fresh shrimp skewers, grilled and served on a bed of baby spinach with crumbled feta and 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.