grilled tiger shrimp served in a sweet teriyaki mushroom sauce.
Smoked Salmon Portabella Napoleon
13.00
oven roasted mushroom layered with caramelized red onion and salmon. finished with peppered ranch and capers.
Crabcake
8.00
served over a bed of mixed greens and topped with a chili aioli.
Prawn Cocktail
14.00
4 jumbo prawns served with cilantro chipotle dipping sauce.
Salmon En Crute
8.00
scallop encrusted king salmon, saffron compound butter, and caramelized red onions baked inside a puff pastry shell.
Emerald Mussels
11.00
sauteed wild black mussels and green lip mussels steamed with garlic, scallion, and roma tomatoes in a white wine clam broth.
Sea Bass And Diver Scallops
14.00
seared sea bass topped with a roasted scallop and finished with a roasted yellow pepper puree and chili mayonnaise.
Salads And Soups
Fish House Chowder
9.00
assorted seafood with mussels and scallops simmered in a roasted garlic chardonnay cream sauce.
Cream Of Spinach Soup
7.00
finished with grilled tiger shrimp.
Bouillabaisse
10.00
scallops, emerald mussels, shrimp, and clams stewed in a spicy saffron tomato soup.
House Salad
6.00
assorted lettuce, roma tomatoes, and diced bell peppers tossed with your choice of balsamic basil vinaigrette, honey dijon, sun-dried tomato vinaigrette or parmesan peppercorn ranch.
Caesar Salad
7.00
crisp romaine lettuce tossed in a homemade caesar dressing, garnished with seasoned mackerel croutons, and finished with grated romano cheese.
Chevre & Gorgonzola Cheese Salad
9.00
chevre and gorgonzola cheeses on top of assorted greens tossed in a sundried tomato dressing. finished with roma tomatoes, sundried cherries, and oven roasted tomatoes.
Buffalo Mozzarella
8.00
peppered and served over mixed greens with balsamic vinegar reduction and olive oil.
Entrees
Bluefin Tuna
34.00
a center cut sushi grade tuna, grilled and served over a sweet teriyaki tiger shrimp sauce. served rare to medium rare.
Sea Bass
28.00
pan sauteed with scallops and shrimp in a pineapple curry sauce. served with whipped potatoes and seasoned vegetables.
Duck Breast
24.00
oven roasted and sliced over seared bok choy with a whipped sweet potato polenta. finished with a hoisin chili sauce.
Planked Salmon
25.00
farm raised king salmon cooked on a cedar chinook plank, with roasted new potatoes and asparagus. finished with a pinot noir beurre rouge.
Hawaiian Mahi-mahi
25.00
grilled and served with diver scallops and tiger shrimp. finished with a spicy mango puree, whipped sweet potato polenta, and steamed broccolini.
Halibut
27.00
steamed with ginger, garlic, mussels, tiger shrimp, black beans, and scallions. served with seasoned vegetables.
Red Grouper
23.00
grilled and served in a saffron tomato seafood sauce. finished with steamed broccolini.
Izumi Dai
18.00
lemon peppered and pan fried snapper, served over whipped potatoes and seasoned vegetables. finished with a citrus beurre blanc.
Filet Mignon
28.00
an 8 oz. center cut filet, grilled, then finished with a mushroom demi-glace, crumbled gorgonzola, whipped potatoes, and asparagus.
Blackened Swordfish
27.00
served over a cajun creole shrimp sauce and garnished with julienne peppers. finished with whipped potatoes and vegetables.
Portabella And Eggplant Ravioli
23.00
served with tiger prawns in a roasted red pepper sauce, and finished with grated romano cheese.
Planked Trout
24.00
trout topped with crab meat and cooked on a cedar chinook plank. finished with chili cream sauce, roasted potatoes, and asparagus.
Surf & Turf
38.00
an 8 oz. filet and a 1/2 pound of king crab served with drawn butter and demi glace. finished with whipped potatoes and asparagus.
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