Fresh haddock baked in a lemon, white wine, and herb butter sauce, topped with a herbed panko crumble. Served with roasted garlic mashed potatoes, broccolini, and lemon beurre blanc.
Pan-seared scallops served over creamy roasted corn, jalapeño, and smoked bacon risotto.
Lobster, mussels, shrimp, and calamari tossed with linguini in a stewed tomato and red wine sauce, finished with torn basil, fennel, tomato, onion, lemon, and extra virgin olive oil.
Pan-seared salmon glazed with roasted fig jam, topped with an almond crumble, and served over toasted coconut rice with garlic green beans. GF
Shrimp simmered in Thai coconut curry, served with broccolini and coconut rice. GF
Grilled 8 oz. Wagyu filet topped with poblano chimichurri shrimp, served with roasted garlic mashed potatoes, crispy kale, and cilantro chipotle beurre blanc.
Cavatappi pasta tossed in a creamy cheese blend, topped with a herbed panko crumble and baked until golden. Served in a lobster shell. Market Price
