Fish and Seafood
Seafood has recently emerged as the entrée of choice. It is both elegant and practical. Generally lower in fat, it now appeals to a wide audience and should be considered as a choice for any formal sit-down dinner. Please note seafood is priced based upon seasonal availability and market price.
Salmon:
* Peking with an orange-flavored oriental sauce
* Spice-rubbed with corn salsa
* Balsamic-glazed with a spinach & citrus vinaigrette
* Potato-wrapped with a mustard sauce
* Baked with pears & apples
* Cranberry-glazed with wild rice, herbs, & pecans
* Baked with the following sauces:
* Lemon-Thyme
* Cucumber-Yogurt
* Tarragon-Cream
* Summer Vegetable & Dill
* Served Cold with the following sauces:
* Cucumber-Dill
* Red Pepper-Mayonnaise
Snapper:
* Baked red snapper with a sesame shrimp topping & Beurre Blanc
* Caribbean spiced snapper with a mango salsa
* Baked with shrimp & served with a spicy tomato-wine-pepper sauce
* Baked red snapper with a black bean salsa
Swordfish:
* Grilled Cajun with a tomato salsa
* Almandine with an orange & almond sauce
* Sautéed in garlic butter, white wine, capers, & pine nuts
Catfish:
* Sautéed with a mustard sauce
Mahi-Mahi:
* Honey-glazed
Scallops:
* Served in a pesto sauce with pine nuts
* Served with a roasted red pepper coulis
* Served with linguini in a white wine rosemary sauce
* Served with red pepper and an onion Oriental Hoisin barbecue
glaze
Crab Cakes:
* Chesapeake Style
* Thai Style
* Soft Shell Crabs
Flounder:
* Stuffed with spinach and crab meat
* Stuffed with a scallop mousse and served with a ginger cream
* Served with a mashed potato-onion crust
* Served with a fresh ginger sauce
* Served with a parmesan-artichoke topping
Tuna:
* Grilled and served with a tomato caper butter
* Marinated in Teriyaki sauce & grilled
