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Monkfish with Niçoise Sauce and Pine Nuts
~ saffron scented sauce complimented with a golden raisin, pine nut and vegetable "ratatouille"
MonkFish with White Bean Ragout and Pancetta
~ scented with sage and served with a zucchini and bell pepper ragout
Grilled Cajun Catfish Steaks
Wild Salmon with Fresh Oregano and Lemon
~ served with a fresh herb, caper and olive oil sauce
Wild Slow Roasted Salmon with Celery
~ melting celery heart and horseradish cream, celery leaf and vegetable chutney
Wild Salmon with Tarragon Beurre Blanc
~ grilled and served with fresh tarragon grainy mustard beurre blanc
Braided Roasted Salmon with Pineapple Mango Salsa
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Absolut Kurant Cured Wild Salmon
~ served with black currant pepper beurre blanc
Gumbo
Jambalya
Trout Stuffed with Greens and Bacon
~ served with maple vinegar brown butter
Herb Roasted Tuna
~ with warm Mediterranean relish of roasted capers, olives and extra virgin olive oil
Cornbread Crusted Catfish with Jalapeno Peppers and Herbs
Jumbo Shrimp and Scallop Kebab with Pineapple
~ served with a warm orange butter
Porcini Mushroom dusted Halibut
~ coated in wild mushrooms and served with a balsamic brown butter
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