Baked Salmon Imperial
On fresh cream sauce, garnished with asparagus tips and mushrooms.
Baked Snapper Fillet & Shrimp Scampi
Shrimp sauteed with garlic, shallots, lemon, butter, and a touch of brandy.
Garnished with scallions & tomato concasse.
Blackened Mahi Mahi Fillet
On crawfish tail cream sauce garnished with scallions & diced tomato concasse.
Blackened Snapper Pontchartrain
Snapper fillets on a light sauce with shrimp, mushrooms, & artichokes.
Chef's Mixed Grilled Frutti De Mar
Red snapper fillets and salmon fillets topped with grilled scallops and shrimp on a light lobster cream sauce.
Cornmeal Fried Catfish
With tartar sauce & lemons.
Crab Stuffed Baked Shrimp
On nantua sauce (lobster cream sauce).
Crispy Salmon Cakes
With lemon garnish, dill cream sauce and capers on the side.
Grilled Fresh Salmon Fillet
Served on lemon-caper cream sauce and fresh dill.
Grilled Mahi Mahi Filet
With an avocado pico de gallo.
Hot Smoked Norwegian Salmon Fillets
Marinated with honey, fresh dill, & black pepper. Gently hardwood smoked.
With cucumber radish sour cream compote.
Pecan Crusted Salmon
On fresh basil pesto cream sauce.
Baked with olive-caper tapenade on a white wine cream sauce.
Sauteed Crispy Seafood Cakes
With remoulade sauce on side.
Sesame Crusted Mahi Mahi Filets
Filet on lite sweet chili soy sauce.
Sautéed shrimp simmered in traditional creole tomato sauce. Garnished with chopped parsley and green onions.
Southern Style Crab Cakes
Sautéed and served with black bean relish on poblano-corn cream sauce.
Surf and Turf (Lobster)
3-ounce filet mignon and 6/8-ounce broiled cold water lobster tail with drawn butter.
Surf and Turf (Shrimp)
3-ounce filet mignon and 2 crabmeat jumbo stuffed shrimp on lemon butter sauce.
Land and Sea (Tilapia)
3-ounce filet mignon and 4-ounce sautéed lemon pepper tilapia on white wine cream sauce.
Land and Sea (Salmon)
3-ounce filet mignon and 4-ounce grilled wild caught salmon on dill cream sauce.
Addons and Substitutes
Sautéed Shrimp Oreganata