JUMBO GULF SHRIMP
POACHED IN A AROMATIC COURT BOUILLON WITH FRESH HERBS CHILLED AND SERVED WITH A PERNOD COCKTAIL SAUCE
GULF SHRIMP AND EGGPLANT ROLATINNI
GULF SHRIMP GRILLED WITH CILANTRO AND CITRUS ROLLED IN A EGGPLANT CREPE
WITH GORGANZOLA AND PINE NUTS
SHRIMP COCONUT
SHRIMP COCONUT
GULF SHRIMP MARINATED WITH PAPAYA JUICE AND ROLLED IN COCONUT FLAKES, SERVED WITH A TERIYAKI-PLUM SAUCE
PAPAYA SHRIMP
GULF SHRIMP SAUTEED WITH PAPAYA AND GRATED COCONUT, GLAZED WITH GRAN MARNIER AND SERVED ON A SKEWER
STONE CRAB CLAWS
KEY WEST STONE CRAB CLAWS CHILLED ON ICE AND SERVED WITH POMMERAY MUSTARD AND CITRUS SAUCES
LOBSTER MEDALLIONS
MAINE LOBSTER TAILS POACHED IN A AROMATIC COURT BOUILLON SLICED AND SERVED CHILLED ON PARMESAN TOAST WITH PERNOD COCKTAIL SAUCE
GRAVELOX
NORWEGIAN SALMON MARINATED WITH FENNEL, DILL, TRIPLE PEPPERCORNS, AND AQUAVIT THINLY SLICED AND SERVED ON BLACK FOREST BREAD WITH A CITRUS-PORT SAUCE
BARQUETTES OF LOBSTER AND LEEK
MAINE LOBSTER SEARED WITH A CHIFFONADE OF WHITE LEEKS, TOSSED WITH GORGANZOLA AND ESSENCE OF PASSION FRUIT AND PLACED IN A TOASTED BARQUETTE SHELL
GRILLED LOBSTER AND GOAT CHEESE
MAINE LOBSTER, HERBED GOAT CHEESE AND TOASTED HAZELNUTS WRAPPED IN SPINACH LEAVES AND GRILLED
LOBSTER WONTONS
MAINE LOBSTER SAUTEED WITH ORIENTAL VEGETABLES, WRAPPED IN WONTON PASTRY, BAKED AND SERVED WITH A PLUM SAUCE
ENDIVE AND SCALLOPS
BELGIAN ENDIVE LAYERED WITH A GINGERED GOAT CHEESE, AND TOPPED WITH GRILLED BAY SCALLOPS WITH TOASTED SESAME SEEDS
BAY SCALLOP BROCHETTES
BAY SCALLOPS MARINATED IN GINGER AND PONZU SAUCE, GRILLED AND SERVED ON SKEWERS WITH TOASTED SESAME SEEDS
MACADAMIA SCALLOPS
BAY SCALLOPS MARINATED IN GINGER AND PONZU SAUCE, GRILLED AND SERVED
ON SKEWERS WITH CHOPPED
MACADAMIA NUTS
SWEET RED BELL PEPPER CREPES WITH SALMON CAVIAR
NORWEGIAN SALMON CAVIAR WRAPPED IN MINIATURE CREPES WITH CREME FRAICHE AND TIED WITH A CHIVE
SHRIMP SPRING ROLLS
BAY SHRIMP SAUTEED WITH ORIENTAL VEGETABLES AND HAND ROLLED IN RICE
PAPER, AND SERVED WITH CHINESE
MUSTARD SAUCE
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SHRIMP AND OLIVE TEPANADE CROSTINI
BUTTERED TOAST ROUND SPREAD WITH A BLEND OF 6 OLIVES AND TOPPED WITH GRILLED OLIVE OIL AND BASIL MARINATED SHRIMP
GRILLED SHRIMP STRUDELS
GULF SHRIMP GRILLED WITH SHALLOTS, AND CILANTRO FINISHED WITH CREME' FRAICHE, WRAPPED IN PYLLO PASTRY AND BAKED
THAI LUMP CRAB CAKES
BLUE FIN LUMP CRAB BLENDED WITH TRI-COLOR BELL PEPPERS, THAI SPICES AND SERVED WITH A GINGER CREAM SAUCE
MARYLAND LUMP CRAB CAKES
BLUE FIN LUMP CRAB BLENDED WITH RED BELL PEPPER, BLUE AND YELLOW CORN MEAL, SAUTEED WITH TARRAGON, HONEY MUSTARD AND PEPPERED TOMATO PUREE
CRAB MEAT WONTONS
WONTON PASTRY, BAKED AND SERVED WITH A PLUM SAUCE
SWORDFISH CEVICHE
ATLANTIC SWORDFISH MARINATED WITH KEY LIME, CILANTRO, SCALLIONS, AND CAYENNE PEPPER SERVED ON A SKEWER
SWORDFISH TERIYAKI
ATLANTIC SWORDFISH MARINATED WITH PINEAPPLE AND TERIYAKI SAUCE GRILLED AND SERVED ON BAMBOO SKEWERS
CUCUMBER CUPS WITH CEVICHE
GOURMET CUCUMBERS FILLED WITH A CEVICHE OF RED SNAPPER AND DRIZZLED WITH PERNOD CREAM
SEARED SESAME LOIN OF TUNA
LOIN OF BLACK FIN TUNA ENCRUSTED IN AMBER AND BLACK SESAME SEEDS SEARED MEDIUM RARE AND SERVED WITH A WASABI AND PONZU CREAM ON A CUCUMBER SLICE
LOIN OF TUNA WITH CAPER BERRY MASH
LOIN OF BLACK FIN TUNA SEARED MEDIUM RARE AND SERVED WITH A CAPER BERRY AND WHOLE GRAIN MUSTARD MASHON A ROMA TOMATO SLICE
SALMON SATAY
NORWEGIAN SALMON MARINATED WITH LIME AND FIVE SPICE POWDER, GRILLED AND SERVED WITH A CILANTRO SAUCE
SUSHI
FEATURING A VAST ARRAY OF AWARD WINNING SUSHI AND SASHIMI
LAMB AND WILD MUSHROOM HASH
GRILLED LAMB LOIN AND WILD MUSHROOMS CHOPPED AND BLENDED WITH PANCETTA, CUMIN AND HORSERADISH SERVED IN A HERBED CRUSTED PASTRY SHELL
SPRING LAMB CHOPS
PETITE LAMB CHOPS SLOW ROASTED WITH FRESH ROSEMARY AND PINE NUTS, GLAZED WITH LEMON AND GARLIC
LAMB BROCHETTES
PRIME LION OF LAMB MARINATED WITH CILANTRO AND CITRUS GRILLED AND SERVED ON A SKEWER
SPRING LAMB MEDALLIONS
SPRING LAMB LOIN SLOW ROASTED WITH FRESH ROSEMARY AND PINE NUTS, SERVED ATOP A ASIAGO TOAST ROUND AND GLAZED WITH A LEMON AND GARLIC SAUCE
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