Main Course Fish / Seafood Menus sample by chef razowl

 

Main Course Fish / Seafood me

 

 

Halibut & Turbot_____________________________________________________________________

 

•             Broiled Halibut or Snapper – Red Capsicum Beurre Blanc or Pink Mustard Sauce with Sautéed Spinach  and Mashed Potatoes or Parsley Potatoes topped with Slow Roasted Tomatoes

•             Baked Halibut with Mushroom-Tomato-Herb Crust – on Melting Leeks and Tomatoes, with Red Skin Potatoes and Lemon-Caper Sauce

•             Broiled Fresh Halibut Fillet with Sun Dried Tomato Crust – Served on Chive Mashed Potatoes, with Yellow Squash and Chardonnay Beurre Blanc with Salmon Caviar

•             Broiled Fresh Halibut Fillet – on Cucumber Spaghetti, and Vegetable Pearls, with a Chive-Potato Crepe and Caviar Beurre Blanc

•             Grilled Halibut with Braised Asparagus and Mustard Grain Sauce

•             Smoked Salmon Crusted Fillet of Fresh Halibut – on Cucumber-Dill Beurre Blanc, with Snow Peas, Cherry Tomatoes, and Buttered Red Skin Potatoes

•             Olive Oil Poached Halibut Fillet – on Tomato Risotto, with Broccoli Roses and Basil Foam

•             Broiled Fresh Halibut – on Red Wine Risotto, Surrounded by Broccoli and Baby Carrots, Served with Basil Beurre Blanc

•             Halibut and Salmon “Gordon Bleu” – on Chive Mashed Potatoes, Champagne Beurre Blanc and Vegetable Julienne

•             Broiled Fresh Halibut – on a Potato Galette, with Light Chive Beurre Blanc, Oyster Mushrooms and Snow Peas

•             Broiled Halibut Fillet

With Homemade Noodle Sheets, Macedoine of Vegetables and Saffron Garlic Sauce

•             Pan-Fried Halibut Fillet

With Buttered Potatoes and Slow-Cooked Vegetable Ragout

•             Grilled Halibut – on Lobster Ravioli tossed in Light Creamy Sun Dried Tomato Sauce, Served with Baby Spinach

•             Broiled Fresh Halibut – on a Potato Galette, with Light Chive Beurre Blanc, Plum Tomato-Black Olive Ragout / Plum Tomato-Saffron Confit and Baby Squash

•             Broiled Fresh Halibut – on a Potato Galette, with Baby Squash and Saffron Beurre Blanc, Topped with Plum Tomato-Citrus Confit

•             Grilled Halibut Wrapped in Pancetta – with Red Bell Pepper Foam and Aioli

•             Herb and Citrus Crusted Halibut on Braised Fennel

•             Seared Halibut on a Ragout of Chanterelles and Fresh Peas

•             Seared Halibut with Ginger, Lemon & Garam Masala

•             Porcine Dusted Fillet of Halibut – on Baby Spinach, with Sweet Corn Flan and Marsala Sauce

•             Porcine Dusted Halibut – on Mascarpone Risotto, Champagne Sauce and Asparagus

•             Porcini-Dusted Pan-Fried Halibut

With Buttermilk Risotto Cake, Spicy Clam Broth, Roasted Cherry Tomatoes, and Young Broccoli

•             Herb and Parmesan Crusted Halibut – on Sun Dried Tomato-Smashed Potatoes, Baked Eggplant Lasagna, and Light Basil/Champagne/White Wine Sauce

•             Spinach and Potato Crusted Halibut – on Smoked Salmon Risotto, Served with Caviar Beurre Blanc

•             King Crab Meat Crusted Halibut – on Baby Bok Choy and Cinnamon Cap Mushrooms, Served with Warm Rosemary-Tomato Vinaigrette

•             Sun Dried Tomato Crusted Halibut Fillet

On Sautéed Oyster Mushrooms, with Parsnip Puree, Spinach and Citrus-Champagne Beurre Blanc

•             Porcine Mushroom and Potato Crusted Halibut – on Chive Mashed Potatoes, Sautéed Cherry Tomatoes and Barolo Sauce

•             Broiled Halibut – with a Shellfish Fricassees

•             Halibut Poached in Herb Oil – on Kohlrabi Vegetables and Brown Butter Sauce

•             Broiled Fillet of Fresh Atlantic Turbot

Served on a Lobster Stroganoff, with Potato Coins and Broccoli Roses

 

 

Corvinia______________________________________________________________________________

 

•             Broiled Fresh Corvinia Fillet with Citrus Crust – on Scallion Polenta, Surrounded by Warm Green Peppercorn Tomato Salsa

•             Broiled Fresh Corvinia Fillet – on Pumpkin or Crab and Sweet Corn Risotto, with Baby Zucchini and Lobster Emulsion

•             Combination of Corvinia/Tilapia and Sea Scallops – on a Hand Rolled Noodle Sheet, with a Macedoine of Roasted Vegetables, and Saffron-Cherry Tomato Sauce

•             Sun Dried Tomato Crusted Corvinia Fillet – on Eggplant Caviar, with Cumin Roasted Baby Vegetables, and Parsley-Cilantro Foam

•             Broiled Fresh Corvinia Fillet – presented on Seafood Paella, with Grilled Zucchini, Baby Eggplants, and Lemon Beurre Blanc

•             Fillet of Fresh Corvinia – with Sun Dried Tomato Whipped Potatoes, Grilled Baby Eggplants and Zucchini, Served with Green Peppercorn-Orange Vinaigrette

 

 

Snapper & King Clip____________________________________________________________________

 

•             Broiled Chilean Snapper – on Vegetable Puree, with Crab Ravioli and Chablis Beurre Blanc

•             Broiled Fresh King Snapper – with Chinese Mustard Sauce, Garlic-Mashed Potatoes, Sautéed Spinach and Roasted Tomatoes

•             Caramelized Snapper in Blood Orange Sauce

•             Pan Fried Snapper Fillet – on a Lobster Asparagus Potato Hash, with Warm Fennel Vinaigrette, topped with Fine Herb Salad

•             Grilled King Snapper

With Warm Fennel and Tomato Vinaigrette on Yukon Gold Potato Confit,

Pancetta and Fava Beans, Topped with Fine Herb Salad

•             Broiled Fillet of Fresh Red Snapper

Served on a Confit of New Potatoes, Peas and Cipollini Onions,

With Braised Leeks, Tomato Triangles, Calamata Olives and Basil-Noisette Butter Sauce

•             Pan Fried Snapper Fillet – with Caponata Sauce, Parmesan Spinach and Roasted Red Skin Potatoes

•             Grilled Fresh Snapper – on Roasted Fennel, Potatoes and Fresh Artichokes, Served with Roasted Ancho Chili-Tomato Salsa

•             Broiled Fillet of Fresh Local Snapper

Served with Warm Tomato-Pineapple Vinaigrette, Sautéed Leaf Spinach, and

Garlic Mashed Potatoes

•             Grilled Fresh Snapper Filet – on Sticky Rice, Sautéed Curry Spinach, Pumpkin Balls, and Lemon Grass Flavored Beurre Blanc

•             Tortilla Crusted, Broiled Fresh Snapper Fillet – with Capsicum-Cilantro Sauce and Leaf Spinach

•             Corn Meal Crusted Snapper

•             Broiled Fresh Red Snapper Fillet

With Grilled Potatoes and Eggplants, Passion Fruit Beurre Blanc and

Tempura-Fried Avocado and Papaya

•             Roasted Red Snapper on Asparagus Risotto and Truffle Oil

•             Pan Seared Snapper on Lobster-Barley (Barley-Lobster Risotto & Mushrooms)

•             Pan-Fried Fillet of Snapper

On Tomato Ragout, Served with Halloumi Cheese and Leek Tart

•             Florida Snapper Filet, Eggplant Caviar, Green Asparagus, Chive smashed Potatoes, Blood Orange-Habanero Butter Sauce

•             Broiled Fresh King Clip / Tilapia – on Baked Lobster-Eggplant Timbale, with Assorted Spring Vegetables and Passion Fruit Beurre Blanc / Vinaigrette

 

Grouper_______________________________________________________________________________

 

•             King Crab Crusted, Fresh Grouper Fillet – on Sweet Corn-Red Capsicum and Oriental Mushroom Ragout, Surrounded by Miso-Sesame Vinaigrette

•             Broiled Fresh Grouper Fillet – on Red Beet Risotto, with Vegetable Fettuccine and a Leek Beurre Blanc

•             Broiled fillet of Fresh Grouper – on Risotto “Amatriciana” with Pancetta and Grilled Vegetables, and Roast Garlic and Parsley Emulsion, topped with Wild Mushroom Chutney

•             Broiled Fresh Grouper Fillet – with Grilled Vegetables, Herb-Polenta Terrine with Lobster, and Roast Garlic Emulsion, topped with Tomato-Sweet Chili Marmalade

•             Broiled Fresh Fillet of Grouper – on Spinach Mashed Potatoes, Surrounded by Saffron Beurre Blanc, Served with Sautéed Oyster Mushrooms, and Tomato Confit

•             Broiled Fresh Grouper Fillet – Served on Spinach-Potato Tartlet, with Fig Balsamic Flavored Veal Stock Reduction, topped with Orange Salad

•             Pan Fried Grouper Filet – with Potato Crust, Kernel Corn-Mushroom-Red Capsicum Salad, Creamy Truffle Sauce

•             Broiled Fillet of Fresh Grouper – on Zucchini Fettuccine, and Red Pepper Coulis, topped with Conch Fritters

•             Broiled Fresh Grouper -  on Vegetable Fettuccine with Crab Fritters and Pink Mustard Beurre Blanc

•             Ginger and Scallion Crusted Filet of Fresh Grouper – on Kernel Corn-Shiitake Mushroom Ragout, with Sautéed Potato Balls and Miso-Sesame Vinaigrette

•             Broiled Fresh Brazilian Grouper Filet – with Sun Dried Tomato and Cilantro Crust, on a Spinach-Potato Galette, Served with Tamarind-Wild Mushroom Sauce

•             Sun Dried Tomato Crusted Fillet of Fresh Grouper – on Chive Mashed Potatoes, with Broccoli Roses and Chardonnay Beurre Blanc with Salmon Caviar

•             Sun Dried Tomato Crusted Grouper – on Boniato Puree, with Romanesco, Asparagus and Tamarind-Citrus Beurre Blanc

•             Pan Seared Grouper with Cantaloupe-Lime Salad

Lobster Mashed Potato, Asparagus Emulsion and Swiss Chard

•             Broiled Fresh Grouper Fillet – on Black Cardamon Lentils, Curried Cauliflower and Charred Tomato Butter

•             Tandoori Basted, Broiled Fresh South African Grouper – on Mango-Pine Nut Cous Cous, Snap Peas and South African White Zinfandel Sauce

•             Grilled/Broiled Fresh Grouper filet – Served on Udon Noodles, and Asian Vegetables in Miso Broth, Drizzled with Wasabi Aioli

•             Broiled Fresh Grouper Fillet

With Eggplant Dolmas and Chick Pea Fritters

On Spiced Carrot Purée with Lemon Beurre Blanc

•             Tandoori Flavored, Fresh African Coast Grouper – set on Mango-Pine Nut Cous Cous, with Assorted Vegetables and Tomato Beurre Blanc (African Dinner)

 

 

Exotic__________________________________________________________________________

 

•             Broiled Fresh Tarakihi Fillet – on Wilted Greens with Grilled Eggplants, Topped with Tomato  Sambal and Lemon Grass Flavored Coconut Curry Sauce

•             Broiled Fresh Tarakihi Fillet

Spicy Tomato Sauce, Basil Risotto and Green Asparagus, and Braised Leek

•             South Pacific Fresh Coral Fish – on Sun Dried Tomato Smashed Potatoes, Sautéed Green Beans and Beurre Rouge

•             Broiled Fillet of Fresh Trevally

on Saffron-Corn Puree, and Sautéed Cherry Tomatoes,  topped with Sweet Melon & Lime Salad

•             Broiled Fresh Ginger-Crusted Coral Trout Fish Fillet

Served on Rock Shrimp Mashed Potatoes with Grilled Yellow Squash and

Miso Truffle Vinaigrette

•             Broiled Fresh Hapuka Fillet – on Vegetable Puree, Spinach-Cheese Agnolotti and Lobster Emulsion

•             Broiled Fresh Hapuka Fillet

On Noisette Butter- Mashed Potatoes, with Orange-Basil Sauce, Wilted Greens, and Oven Roasted Tomatoes

•             Peruvian Mountain Mullet – on Purple Mashed Potatoes and Key Lime Beurre Blanc, Topped with Shrimps and Calamari

•             Broiled Fresh, Ginger Crusted Emperor Fish – Served on Rock Shrimp Mashed Potatoes, with Grilled Zucchini and Miso-Truffle Vinaigrette

•             Fillet of Fresh Red Emperor

Sun-Dried Tomato Tossed Pappardelle, Oven Roasted Young Vegetables, Served with Green Peppercorn-Orange Emulsion

•             Broiled Fillet of  Blue Nose Fish

With Minted Pine Nut Cous Cous in Filo, Cherry Tomatoes, Snow Peas and Yellow Curry Sauce

•             Broiled Fresh Wahoo Fillet – on Soba Noodles in a Miso Broth, with Vegetable Pearls and Spinach

•             Broiled Wahoo Fillet

On Mango-Pine Nut Cous Cous, Sautéed Curry Spinach, Glazed Pumpkin, and Lemon Grass Flavored Beurre Blanc

•             Broiled Fresh Hawaiian “Mong Chong” Fish Fillet, On Warm Kernel Corn & Bell Pepper Salad, with Baby Fennel, Shiitake and Asian Truffle Sauce

•             Broiled Fillet of Exotic Mong Chong with Steamed Rice, Stir Fried Island Greens, and Coconut-Red Curry Sauce

•             Grilled Australian Barramundi – on Fresh Spinach, topped with Slow Roasted Tomato Compote, on Caramelized Onion Mashed Potatoes and Grilled Eggplants

•             Broiled Fillet of Fresh Blue Eye Fish

Served on Creamed Vegetable Cabbage with Violet Mustard Sauce and Rosemary Roasted New Potatoes

•             Grilled King Fish Filet

Served on Smoked Onion Purée, Australian Shiraz Red Wine Sauce, Pumpkin Seed Polenta and Fava Beans

 

 

Mahi Mahi____________________________________________________________________________

 

•             Broiled Fresh Filet of Mahi Mahi – on Warm Capsicum Kernel Corn Salad, Accompanied by Shiitake Mushrooms, and Truffle Yaki Sauce, topped with Fine Herb Salad

•             Broiled Fillet of Fresh Mahi Mahi – with a Vinaigrette of Shallots, Capers, Tomatoes, Lemon Segments, Olive Oil and Balsamic, on Lobster Potato Hash, and Snow Peas or Glazed Cucumbers, topped with Fine Herb Salad

•             Broiled Fresh Mahi Mahi Fillet

On Lobster Potato Hash, with Grilled Vegetables and Dragon Fruit,

Mango & Red Onion Vinaigrette, Topped with Asian Herb Salad

•             Broiled Fresh Mahi Mahi – on Sautéed Spinach, with Roasted New Potatoes and Mango-Papaya Salsa

•             Broiled Fresh Mahi Mahi – on Wilted Greens, with Roosted Purple Potatoes, and Mango-Red Onion Salsa

•             Broiled fillet of Mahi Mahi – on Eggplant Caviar, with Cherry Tomatoes, Sugar Snap Peas and Parsley Foam

•             Grilled Fillet of Mahi Mahi – on Saffron Rice Pilaf and Grilled Zucchini, Served with Warm Gazpacho Vinaigrette

•             Broiled Filet of  Mahi Mahi

Served with Warm Yellow Tomato Gazpacho, Grilled Parsnips, Snap Peas and Herb Crostini

•             Broiled fillet of Mahi Mahi

On Eggplant Caviar, with Orange Glazed Carrots, Sugar Snap Peas and Parsley Foam

 

 

Dourade______________________________________________________________________________

 

•             Broiled Fillet of Fresh Dourade – on Lobster Smashed Potatoes, with Roasted Aubergines and Courgettes and Light Saffron Sauce

•             Broiled Fillet of Fresh Dourade – on Barley-Vegetable Risotto, with Parsley Sauce

•             Broiled Fresh Dourade – with Glazed Cucumbers, Wild Rice and Champagne Beurre Blanc

•             Broiled fillet of Dourade – with Lemon Infused Sautéed Garden Vegetables and Lime Beurre Blanc

•             Broiled Fillet of Fresh Dourade Rouge – Served with Lyonnaise Potatoes and Braised Fennel, with Tomato-Olive-Basil-Noisette Butter Sauce

•             Broiled Fillet of Fresh Dourade Royal – on Lobster Mashed Potatoes, Sugar Snap Peas, Grilled Baby Eggplants and Saffron Foam

•             Pan Fried Fillet of Fresh Dourade – on Spinach Risotto, with Grilled Vegetables, and Saffron-Champagne Beurre Blanc

•             Pan Fried Fillet of Dourade – with Risotto Amatriciana, with Pancetta, Grilled Vegetables, Portobello Mushrooms, and Roasted Garlic and Saffron/Parsley Emulsion

 

 

Sea Bream____________________________________________________________________________

 

•             Fresh Fillet of Sea Bream – Wrapped in paper-thin Potato Slices and  Crispy Fried in Butter, Served with Red Wine Butter Sauce and Fresh Garden Vegetables

•             Pan Fried Fillet of Fresh Sea Bream – on Zucchini Spaghetti, Served with Light Chablis Sauce, Chili-Tomato Compote and Parsley Potatoes

•             King Crabmeat Crusted Red Sea Bream Fillet

On Baby Bok Choy and Mushrooms with Warm Tomato-Rosemary Vinaigrette

•             King Crabmeat-Crusted Red Sea Bream Fish Fillet

On Wild Rice Pilaf, Vegetable Sticks and Champagne Beurre Blanc

With Thyme-Roasted Tomatoes and Leek Confit

•             Fillet of Fresh Sea Bream – on Sun Dried Tomato Whipped Potatoes, with Stuffed Zucchini Flowers, Saffron Nage and Lobster Reduction

•             Herb Crusted Fillet of Sea Bream – on Lobster Mashed Potatoes and Wilted Greens, Served with Chardonnay/Rose Champagne Beurre Blanc

•             Broiled Fresh Pacific Sea Bream – topped with Caramelized Mango, Served with Crab Fritters, Baby Bok Choy and Light Yellow Curry Sauce

 

 

Mediterranean Sea Bass_________________________________________________________________

 

•             Pan Fried Mediterranean Seabass – on Basil Mashed Potatoes, with Grilled Vegetables, and Yellow Tomato Salsa

•             Roasted Mediterranean Seabass with Balsamic Vinegar Sabayon, Sautéed Spinach with Pine Nuts and Raisins

•             Pan Fried Mediterranean Seabass – on Pesto Smashed Potatoes, with Roasted Fennel and Tomatoes, Served with Prosecco Foam

•             Pan Fried Fresh Branzino fillet – on Basil-Smashed Potatoes, with White Tomato Foam and Ligurian Olive Tapenade

•             Broiled Mediterranean Sea Bass – with Warm Yellow Tomato Gazpacho and Herb Croutons, Vegetables….

•             Pan Fried Mediterranean Sea Bass – on Basil / Lobster Smashed Potatoes, with a Vinaigrette of Tomatoes, Shallots, Lemon Segments, Capers, Olive Oil and Aged Balsamic / Warm Fennel Tomato Vinaigrette, Served with Grilled Vegetables

 

 

Stripe Bass____________________________________________________________________________

 

•             Pan Fried Fillet of Fresh Stripe Bass – on Olive-basil Smashed Potatoes, with Grilled Vegetables and Red Bell Pepper-Coriander Sauce

•             Pan Fried Fillet of Fresh Stripe Bass – on Crab and Sweet Corn Risotto, topped with Grilled Scampi, Served with Baby Vegetables and Champagne-Saffron Foam

•             Pan Fried Fresh Stripe Bass Fillet – on Basil Smashed Potatoes, with Courgettes, Fennel, Capers and Cherry Tomatoes, Served with Red Pepper-Cardamon Coulis

•             Pan Fried Stripe Bass – on Cherry Tomato and Asparagus Risotto, topped with Lobster Salad, Served with Balsamic Foam

•             Biscotti Dusted Stripe Bass – on Pumpkin Risotto, with Fresh Asparagus, and Balsamic Foam, topped with a Warm Mushroom Salad

•             Pan Fried Fillet of Stripe Bass / Fresh Water Bass with a Butterflied Scampi – Served on Red Beet Risotto, with French Fried Asparagus and Champagne Beurre Blanc

•             Pan Fried Stripe Bass, Chorizo, Little Neck Clams, Chanterelles, Fingerling Potatoes, Riesling

 

 

Black Bass – Chilean Sea Bass___________________________________________________________

 

•             Black Bass Pan Fried in Spring Roll Skin – with Coconut Chili Sauce

•             Broiled Fillet of Black Bass – with Potato-Herb Crust, on Baby Spinach Leaves, Served with Pauillac Emulsion

•             Broiled Fillet of Fresh Atlantic Black Bass – in Crisp Potato Crust, on Summer Vegetable Succotash, with Pommery Mustard Sauce, topped with a Crab Salad

•             Broiled Filet of  Black Bass

Served on Vegetable Fettuccini, with Crab & Sweet Corn Fritters and Pink Mustard Beurre Blanc

•             Paupiette of Black Bass with Fresh Foie Gras, Vegetables and Truffles in Filo – Champagne Sauce

•             Ginger and Scallion Crusted Fillet of Black Bass – Served on Herb Potato Galettes and Purple Cauliflower, with Asian  Truffle Sauce

•             Broiled Fillet of Black Bass “Livornese Style” – with Tomatoes, Celery, Capers, and Olives, Served on Eggplant Puree and Roasted New Potatoes

•             Porcine Dusted, Fresh Black Bass Fillet – on Roast Garlic Mashed Potatoes, with Sautéed Vegetable Diamonds and Marsala Foam

•             Broiled Fresh Arctic Black Bass – Served on Lobster Stroganoff, toped with Potato Galettes and Broccoli

•             Broiled Fillet of Black Bass – on Basil-Crushed Potatoes, with Aubergines and Courgettes, Black Olive Tapenade and Sauce Verge

•             Broiled Black Bass Fillet – on Zucchini Fettuccine, with Bell Pepper-Cilantro Emulsion and Corn and Okra Fritters

•             Broiled Black Bass Fillet - Vegetable Fettuccine, Bell Pepper Emulsion & Crispy Corn Fritters

•             Broiled Black Bass – on Spinach Potato Smash, Yellow and Red Pepper Coulis, and Grilled Asparagus

•             Broiled Fresh Black Bass Fillet – Served with Smoked Salmon-Potato Hash Brown, Leek Beurre Blanc and Baby Beets

•             Olive Crusted Black Bass – on Spinach Risotto, with Grilled Eggplant and Zucchini and Red Bell Pepper Foam

•             Broiled Fillet of Black Bass – on Truffled Parsnip Puree, with Caramelized Baby Fennel and Zucchini, Served with Langoustine Sauce or Lobster Emulsion

•             Pan Seared Black Bass Fillet

Served on Seafood Paella, with Grilled Zucchini, and Light Lemon Beurre, topped with Eggplant Caviar

•             Black Bass with Turmeric-Coconut Sauce and Porcine Mushrooms

•             Broiled Crabmeat-Crusted Fresh Black Bass

Served with on Warm Kernel Corn Shiitake Salad with Asian Truffle Sauce

•             Vanilla and Milk Poached Black Bass – Celery Root, Apple & Saffron Puree, Crisped Fennel

•             Broiled Fillet of Sablefish – on Potato Hash with Fresh peas and pancetta, Balsamic Braised Vegetables and Yellow Pepper Coulis

 

 

•             Almond Crusted Seabass Fillet – on Sweet Garlic-Rice Pilaf, Grilled Sweet Peppers and Zucchini, and Blood Orange Mojo

•             Macadamia Crusted Seabass with Thai Red Curry Sauce / Orange-Ginger Beurre Blanc

•             Pine Nut Crusted Seabass – Lemon Basil Emulsion, topped with Roasted Eggplant Confit

•             Miso Marinated Seabass on Curried Artichoke and Soy Bean Ragout

•             Maryland Crab Crusted Seabass with Warm Tomato Vinaigrette

•             Herb Roasted Seabass on Fennel and Leek Ragout, Served with Carrot Nage

•             Broiled, Chive Crusted Fresh Seabass Fillet – on Carrot Risotto, with Caviar Beurre Blanc and Bay Scallops

•             Tandoori Spiced Seabass with Carrot-Miso Marinade, Curried Cauliflower Puree and Roasted Tomatoes

•             Pan-Fried Fillet of Fresh Sea Bass

On Crab and Asparagus Risotto,

Served with Slow Roasted Tomato, Snow Peas and Champagne-Saffron Foam

 

 

Cod__________________________________________________________________________________

 

•             Potato-Herb Crusted Fillet of Fresh Norwegian Fjord Cod – served with Honey Dill Mustard Beurre Blanc, Baby Beets and Broccoli

•             Potato Herb Crusted Fresh Cod Filet – on Sautéed Spinach and Chanterelles, with French-Asian Truffle Sauce

•             Broiled Fresh Norwegian Cod Fillet – on a Confit of New Potatoes, Fresh Green Peas and Pancetta, Served with Mustard Dill Sauce, Red Beets and Broccoli Roses

•             Poached Cod in Lemon Fume Broth

•             Broiled English Cod, Green Pea Mousseline, Roasted Baby Beets, Caviar-Lemon Butter Emulsion

 

 

John Dory & Orange Roughy____________________________________________________________

 

•             Broiled Fillet of Fresh John Dory – on Black Ink Tagliatelle, with Orange and Green Peppercorn Beurre Blanc, Topped with Pickled Cucumbers

•             Pan Fried, Fresh John Dory Fillet – Served with Saffron Flavored New Zealand Mussel Sauce, on Vegetable Capellini, topped with Melting Tomatoes and Fennel

•             Pan-Fried Fillet of John Dory

Served with Saffron-Mussel Ragoût and Vegetable Capellini,

Topped with Melted Tomatoes and Orange Segments

•             Broiled Fresh Fillet of John Dory

On Potato Mousseline with Noisette Butter, Tomato Triangles, Black Olives, Basil, Sautéed Zucchini, and White Asparagus

•             Pan Fried Fresh John Dory Fillet 

on Green Goddess Potato Mousseline, Tomato Confit Petals, and Lemon Myrtle Yogurt - Curry Foam

•             Broiled Fresh Ginger-Crusted Queensland Dory Fish Fillet

Served on Rock Shrimp Mashed Potatoes, With Grilled Green Zucchini and Miso-Truffle Vinaigrette

•             Pan-Fried Silver Dory Fillets

On Homemade Noodle Sheets and Glazed Vegetables,

Served with Red and Yellow Bell Pepper Beurre Blanc

 

•             Broiled Fresh Orange Roughy Fillet – on Pepper Linguine, with Parisienne Vegetables and Orange-Basil Sauce

•             Broiled Fresh Orange Roughy with Rose Brut Champagne Sauce, Petite Potato Crepes, Baby Fennel and Roasted Vine Ripened Tomatoes

 

 

Lemon Sole____________________________________________________________________________

 

•             Poached Roulade of Fresh Lemon Sole – stuffed with Lobster and King Crab, Served on Saffron-Dill Risotto, with Vegetables and Caviar Butter Sauce

•             Lemon Sole stuffed with Spinach, Served on Champagne Beurre Blanc

•             Fresh Herb Crusted, Shrimp Stuffed Lemon Sole Fillets

On Wild Rice Pilaf, Vegetable Sticks and Champagne Beurre Blanc, With Thyme Roasted Tomatoes and Leek Confit

•             Broiled Lemon Sole on Creamed Turnips – with Cherry Tomatoes and Chervil Foam

•             Poached Roulade of Fresh Lemon Sole – stuffed with Lobster and Spinach, Served on Vegetable Wild Rice Pilaf, Broccoli Roses or Squash and Orange-Basil Sauce

•             Pan Fried Fresh Lemon Sole – in a fine Herb Crust / on New Potato Leek Confit, Fresh Chanterelles and Champagne Beurre Blanc

•             Pan Fried Fresh Lemon Sole – on Vegetable Wild Rice Pilaf, with Oven Roasted Tomatoes, Braised Leeks and Basil Foam

•             Broiled Fillet of Fresh Lemon Sole

Served on Saffron Rice Pilaf with Vegetable Diamonds, Thyme-Roasted Tomatoes and Basil Foam

•             Pan Fried Fillet of Fresh Lemon Sole – on Sun Dried Tomato Pappardelle, Served with Vegetable Pearls, Slow Roasted Fennel, and Basil Foam

•             Broiled Fillet of Fresh Lemon Sole with Fine Herb Crust

Served on Asparagus-Champagne Risotto with Vegetable Diamonds,

Sautéed Cherry Tomatoes and Saffron-Basil Foam

•             Pan Fried Fillet of Lemon Sole – on Mushroom Rice Pilaf, Served with Asparagus Tips, Oven Roasted Tomatoes, and Light Cray Fish Sauce

•             Fresh Herb Crusted Lemon Sole Fillets – on Braised Fennel and Slow Roasted Tomatoes, with Asparagus Tips and Mushrooms, Sautéed Potato Balls and champagne Beurre Blanc

•             Pan Fried Fresh Lemon Sole Fillets – on Homemade Noodle Sheets, and Baby Vegetables, Served with Red and Yellow Bell Pepper Beurre Blanc

•             Lemon Sole on Lobster Risotto, topped with Caramelized Mango Compote and Seared Foie Gras

•             Lemon Sole on Truffle-Parsnip Puree, with Caramelized Fennel and Lobster Emulsion

•             Herb Crusted Lemon Sole – on Vegetable Wild Rice Pilaf, with Sautéed Spinach, Tomato Fingers and Saffron Beurre Blanc

•             Broiled Fresh Lemon Sole – on Homemade Black Pepper Pappardelle, Surrounded by Baby Vegetables and Capsicum Sauces

•             Broiled Fillet of Lemon Sole – with Confit of Celeriac and Leeks, with Rose Brut Champagne Beurre Blanc and Petit Potato Crepes

 

 

Dover Sole____________________________________________________________________________

 

•             Broiled Dover Sole “Meunière” – with Saffron Potatoes, Miniature Vegetable Sticks, and Melted Lemon Butter

•             Broiled Dover Sole “Almondine” – with parsley Potatoes, Broccoli Roses, Chanterelle Mushrooms, and Melted Almond Butter

•             Pan Fried Dover Sole Al Orange – with Bitter Orange Jus, Saffron Scented Asparagus, Sautéed Carrots and Parsley Potatoes

 

 

Salmon________________________________________________________________________________

 

•             Broiled Fresh Salmon – Creamy Spinach / Red Skin Dill Potatoes / Yellow Squash / Sandefjord Butter Sauce

•             Broiled Fresh Salmon – on Creamy Spinach, with Carrot Flowers, Chive Potato Balls and Caviar Beurre Blanc

•             Broiled Fresh Salmon – on Wasabi Mashed Potatoes, with Alumette Vegetables and Honey-Mustard Sauce

•             Broiled Salmon Fillet – on Scallion Potato Puree, with Grilled Fennel and Leeks and Caviar Beurre Blanc

•             Crisp Fillet of Fresh Salmon in Filo – on Creamed Spinach/Broccoli Puree, Red Skin Potatoes and Caviar Beurre Blanc

•             Black Pepper Crusted Fresh Salmon – on Curried Cauliflower Puree, with Purple Potatoes and Warm Ginger-Tomato Marmalade

•             Broiled, Fresh Cracked Pepper-Crusted Salmon Fillet

Served on Celery Purée with Grilled Young Vegetable Brochette

and Kaffir Lime & Caviar Beurre Blanc

•             Grilled Fresh Salmon -  on Sun Dried Tomato Smashed Potatoes, Spring Vegetables and Basil Beurre Blanc

•             Broiled Fresh Salmon Filet – on Curried Cauliflower Smash, with Heirloom Tomato Marmalade and Grilled Eggplants

•             Broiled Fillet of Fresh Salmon – with Rock Shrimp-Dill Risotto, Baby Vegetables, and Orange-Saffron Emulsion

•             Broiled Fillet of Fresh  Salmon

Topped with Smoked Onion Puree, on Rock Shrimp Dill Risotto, Baby Vegetables and Red Wine Beurre Blanc

•             Steamed Fillet of Fresh Atlantic Salmon – Drizzled with Ginger and Scallion Oil, on White Rice, and Stir Fried Vegetables, Served with Lemon Grass Flavored Fish Sauce and Fresh Coriander

•             Broiled Fresh Salmon Fillet – on Leek Fondue, with Potato-Herb Galettes, Sautéed Cherry Tomatoes and Yellow Squash

•             Broiled Fresh Salmon Fillet – on Celery Purée, with Grilled Zucchini and Yuzu Caviar Beurre Blanc

•             Broiled Fresh Ginger Crusted Salmon Fillet – on Wasabi Mashed Potatoes, Grilled Zucchini and Miso Vinaigrette

•             Ginger and Black Pepper Crusted Salmon Fillet – on Celery Mashed Potatoes, Baby Bok Choy and Crisp Bacon Vinaigrette

•             Ginger and Scallion Crusted, Broiled Fresh Salmon Fillet – on Steamed White Rice, Asian Vegetables and Lemon Grass – Soy Flavored Butter Sauce

•             Ginger and Panko Crusted Salmon – Wasabi Mashed Potato, Grilled Vegetables & Miso Vinaigrette

•             Broiled Fresh Tasmanian Salmon Fillet

Served on Stir Fried Udon Noodles, Asian Vegetables, with Miso Glaze, and Roasted Sesame Aioli

•             Broiled Fillet of Pepper Crusted Pacific Salmon – topped with Smoked Onion Puree, Served on Pumpkin Seed Polenta, Fava Beans and Shiraz Red Wine Reduction

•             Broiled Pacific Salmon Fillet - Sautéed Garlic Spinach, with Saffron Risotto, & Red Wine Reduction, Topped with Smoked Onion Puree

•             Broiled Fillet of Norwegian Salmon

Served on Truffled Salsify-Potato Mash with Zucchini and Beurre Rouge

•             Broiled Salmon with Basil and Spring Onion Forked Potatoes

•             Grilled Salmon on Potato and Leek Confit with Lemon Sauce

•             Grilled Salmon with Corn Fritters

•             Horseradish Crusted Salmon with Beurre Rouge

•             Broiled Salmon in Potato Crust and Citrus Beurre Blanc

•             Broiled Fresh Fillet of Salmon in a Potato Crust on Snap Peas,

With Yellow Squash, Carrot Flowers and Caviar Beurre Blanc

•             Broiled Salmon – on Rock Shrimp Mashed Potatoes and Sautéed Spinach, with Orange-Basil Sauce and Sautéed Cherry Tomatoes

•             Broiled Calamata Olive-Crusted Fillet of Salmon

With Forked Scallion Potatoes, Deconstructed Ratatouille and Spinach Beurre Blanc

•             Poached Salmon on Potato-Leek Puree and Champagne-Tomato Beurre Blanc

•             Potato-Crusted  Marlborough Salmon Fillet

Water Cress Puree, Baby Vegetables, and Anchor Caviar Butter Sauce

•             Broiled Fillet of Salmon

With Forked Scallion Potatoes, Deconstructed Ratatouille and Basil Butter Sauce

•             Broiled Fillet of Salmon – with Forked Horseradish - Chive Potatoes, Red Beet Vinaigrette, Lemon and Black Pepper Aioli, Fine Herb Salad

 

 

Swordfish_____________________________________________________________________________

 

•             Broiled Fresh Swordfish Steak – served with Caponata Sauce,  Grilled Vegetable Tower, and Crisp Potatoes wrapped with Pancetta and Sage

•             Broiled Fresh Sword Fish Steak – Served with Grilled Vegetables, Pancetta-Potato Hash Brown, Capsicum Emulsion, and Basil Oil

•             Grilled Swordfish Steak – Served with Oven Roasted Potatoes, Chanterelles/Portobello Mushrooms and Pancetta, topped with Sicilian Caponata

•             Bacon Wrapped Swordfish Loin – on Sautéed Black Trumpet Mushrooms

•             Grilled Fresh Swordfish Steak “Poivre” – on Crisp Potato Roesti, Surrounded by Roasted Baby Vegetables and Warm Fennel-Tomato Vinaigrette, topped with Fried Prawn Dumplings

•             Broiled Fresh Swordfish Streak – on Pine Nut Risotto, with Caponata Sauce and Eggplant Chips

•             Grilled Swordfish Steak – on Arugula-Fontina Risotto, topped with Cherry Tomato Confit and Toasted Pine Nuts

•             Broiled, Cumin Seasoned Swordfish Steak – and Linguica larded Jumbo Shrimp, Served with Garlic Mashed Potatoes, Vegetable Medley, Fennel-Tomato Vinaigrette and Rosemary Aioli

•             Seared Swordfish Steaks with Vegetables and Broth

•             Broiled Sword Fish Steak - Topped with Eggplant Caviar on Wilted Greens

With Roasted Potatoes, Grilled Pineapple and Lime Beurre Blanc

•             Grilled Swordfish Steak & Ham Larded Jumbo Shrimp

Roasted Garlic-Mashed Potatoes, Grilled Vegetable Tower, Citrus-Tomato-Caper Vinaigrette and Rosemary Aioli

•             Broiled Swordfish Steak

Topped with Eggplant Caviar on Wilted Greens,

With Roasted Potatoes, Grilled Pineapple and Lime Beurre Blanc

•             Broiled Fresh Swordfish Steak

Served with Shrimp Won Ton, Brown Butter Miso,

Garlic Spinach, and Shiitake Mushrooms

 

 

Tuna_________________________________________________________________________________

 

•             Grilled Fresh Ahi Tuna Steak – Topped with Port Wine Shallots, Served with Steamed Basmati Rice, Baby Bok Choy, Apple Cider Vinaigrette, and Chive Oil

•             Seared Fresh Ahi Tuna – with Sesame Onion Crust, on Basmati Rice, Served with Baby Bok Choy, Soy-Apple Cider Vinaigrette, and Red Onion Confit

•             Broiled, Fresh Sicilian Tuna Steak – with Peppercorn Crust, Served with Tomato- Basil- Olive Oil Emulsion, Grilled Vegetable Tower and Rosemary Roasted Red Skin Potatoes

•             Three Peppercorn Crusted Seared Tuna – Served with Curry Roasted New Potatoes, Red Bell Pepper-Olive Oil Emulsion and Grilled Asparagus

•             Seared, Fresh Ahi Tuna Steak – on Stir Fried Vegetables, with Creamy Shiitake, Ginger Sauce and Yellow Potatoes

•             Seared Yellow Fin Tuna Steak

Topped with Red Onion Confit, Served with Spinach Mashed Potato, Vegetable Balls, and Apple Cider Vinaigrette

•             Grilled Tuna Steak topped with Seared Foie Gras, Served with Red Wine Emulsion

•             Seared Fresh Ahi Tuna – with Olive-Tomato Ragout and Balsamic Butter

•             Black Pepper Seared Ahi Tuna

With Mango & Red Onion Salad, and Japanese Eggplant Fritters

•             Seared Sesame-Crusted Yellow Fin Tuna

On Baby Basmati Rice and Stir-Fried Young Bok Choy, 

Served with Papaya-Avocado Relish and Coconut-Ginger Glaze

•             Seared Yellow Fin Tuna – on Yam Mash and Crisp Leeks, Served with Mango-Avocado Salsa

•             Broiled Fresh Yellow Fin/Ahi Tuna Steak – in Sesame-Red Onion Crust, on Steamed Basmati Rice, and Stir Fried Baby Bok Choy, with Three Chili-Blood Orange Mojo and Cilantro Oil

 

 

Monk Fish_____________________________________________________________________________

 

•             Roasted Monkfish on Spinach and Curried Lobster Sauce

•             Roasted Monkfish Loin – on Saffron Risotto, with Chorizo and Mussel Sauce

•             Rosemary and Lemon Oil Roasted Medallions of Dragon Fish – Tomato-Basil-Noisette Butter Sauce, Baby Fennel, Sautéed Zucchini, Lobster / Olive Smashed Potatoes

 

 

Traditional Fish________________________________________________________________________

•             Salmon & Lemon-Pine Nut Hollandaise, Potato Roesti

•             Salmon & Sauce Nantua

•             Salmon & Red Wine Butter Sauce

•             Salmon & Lemon Beurre Blanc

•             Salmon & Chive Beurre Blanc

•             Salmon & Leek Fondue / Beurre Blanc

•             Salmon & Chablis Beurre Blanc, Corn Fritters

•             Salmon & Chervil Butter Sauce, Grilled Polenta

•             Salmon & Parsley-Butter Sauce

•             Salmon & Basil Beurre Blanc, Wild Rice Pilaf

•             Salmon & Orange-Basil Sauce

•             Salmon & Lemon-Caper Sauce

•             Salmon & Lemongrass Flavored Beurre Blanc

•             Salmon & Mustard Dill Beurre Blanc

•             Salmon & Chardonnay Beurre Blanc with Salmon Caviar

•             Salmon & Cucumber-Caviar Beurre Blanc

•             Salmon &  Ancho Chili Beurre Blanc, Shallot Mashed Potatoes

•             Salmon & Ancho Chile-Red Capsicum Sabayon

•             Salmon & Fresh Nectarine-Red Onion Relish

•             Salmon & Warm Tomato-Scallion Vinaigrette

•             Salmon & Citrus Confit

•             Salmon & Eggplant Caviar

•             Olive Oil Poached Salmon, Lemon Zest-Mashed Potatoes, & Horseradish-Chive Sauce

•             Mahi Mahi & Roasted Corn and Pepper Relish, Horseradish Mashed Potatoes

•             Mahi Mahi & Warm Fennel-Tomato Vinaigrette

•             Mahi Mahi & Tomato-Lime Confit

•             Halibut & Yellow Wine Jus

•             Halibut & Asparagus Emulsion, Sun Dried Tomato Smashed Potatoes

•             Halibut, Sun Dried Tomato Pappardelle, Vegetable Medley, Chardonnay Beurre Blanc with Salmon Caviar

•             Black Bass & Saffron-Dill Beurre Blanc

•             Black Bass & Roasted Corn and Ancho Chile Sauce

•             Black Bass & Yellow Tomato Salsa, Basil Smashed Potatoes

•             Black Bass & Red and Yellow Pepper / Capsicum Coulis

•             Black Bass & Yellow Pepper Coulis and Balsamic Caramel

•             Black Bass with Shallot-Mashed Potatoes, Glazed Sugar Snap Peas, Thyme-Roasted Tomatoes

and Mussel Beurre Blanc

•             Sablefish & Shallot Red Wine Sauce

•             Sablefish & Red Bell Pepper-Cilantro Sauce, Corn Fritters

•             Sablefish & Saffron-Corn Sauce

•             Brioche Crusted Fillet of Fresh Cod Loin – Shallot Mashed Potatoes, Vegetable Medley. Saffron Beurre Blanc

•             Stripe Bass & Mussel Beurre Blanc, Polenta Crouton, Roesti, Vegetable Spaghetti

•             Broiled Stripe Bass on Roasted Potatoes, Sautéed Spinach and Tropical Fruit Salsa

•             Pan-Fried Dourade, Served on Sautéed Spinach with Pine Nut Wild Rice and Yellow Tomato Ragout

•             Snapper & Pommery Mustard-Honey Sauce, Brown Rice Pilaf

•             Snapper & Charred Tomato Beurre Blanc

•             Snapper & Olive Salsa

•             Snapper & Warm Green Peppercorn Tomato Salsa

•             Caramelized Snapper & Blood Orange Sauce

•             Grouper & Three Chile-Blood Orange Mojo

•             Grouper & Roasted Pumpkin-Orange Salsa

 

 

Lobster_______________________________________________________________________________

 

•             Broiled Fresh Lobster from Maine – Melted Lemon Butter / Sauce Hollandaise / Green Asparagus / Chive Truffle Risotto

•             Broiled Slipper Lobster with Thermidor Risotto,

Fresh Garden Vegetables, Lemon Butter and Sauce Hollandaise

•             Broiled Australian Rock Lobster Tail – with Melted Butter or Sauce Hollandaise, Sautéed Spinach, Baby Carrots and Truffled Mashed Potatoes

•             Broiled Australian Lobster Tail – with Melted Lemon Butter or Sauce Hollandaise, Fresh Green Asparagus and Fennel Pistachio Risotto

•             Broiled Western Hemisphere Rock Lobster Tail

With Melted Butter or Sauce Hollandaise, Served with Melon Balls, Steamed Fresh Vegetables, and Lemon-Capsicum Rice Pilaf

•             Broiled  Australian Rock Lobster

With Melted Butter or Whole Grain Mustard Hollandaise,

Served with Baby Vegetables  and Basil-Roasted Corn Truffle Risotto

•             Grilled Fresh Maine Lobster with Garden Pea Risotto

•             Grilled Lobster and Seared Foie Gras a l’Orange

 

 

Crab_________________________________________________________________________________

 

•             Broiled Alaskan/Nordic/Arctic King Crab Legs – Served with Melted Lemon Butter or Sauce Hollandaise, Steamed Fresh Garden Vegetables, and Saffron Rice

•             Pan Fried King Crab Cakes – with Salsa de Crystal and Orange Aioli, Served with Vegetable Diamonds, and Grilled Potatoes

•             Pan Fried Chilean King Crab Cakes – with Avocado Salsa, on Vegetable Triangles, with Sweet Corn Pancakes and Garlic-Herb Aioli

•             Sautéed Chilean King Crab Cakes – with Dijon Mustard Remoulade, White Kernel Corn and Basil Mashed Potatoes

•             Pan-Fried King Crab Cakes - On Dijon Mustard Remoulade with Corn Pancake, Glazed Cucumbers, Pumpkin Balls and Red Beets

•             Pan-Fried King Crab Cakes

With Mustard Grain-Chive Remoulade, Served with Mashed Potatoes and

Sautéed Mediterranean Vegetables

•             Pan-Fried King Crab Cakes

With Salsa de Crystal and Mustard-Chive Aioli, Served with Corn Fritters and

Sautéed Vegetables

•             Pan Fried King Crab Cakes – Served with Grilled Vegetables, on Saffron Mashed Potatoes and Papaya-Mustard Salsa

•             Pan-Fried King Crab Cake - Served on Grilled Vegetables, Sour Cream-Horseradish Mashed Potatoes and Papaya-Mustard Salsa

•             Pan Fried King Crab Cakes – on Basil/Lemon Zest Mashed Potatoes, with a Sautéed Mediterranean Vegetable Brochette, Dijon Mustard Aioli, and Pico de Gallo

•             Macadamia Nut Crusted Crab Cakes

Grilled Pineapple, Coconut Sweet Mashed Potato, Curry Lime Aioli

•             Sautéed Chilean King Crab Cakes

With Tomato Scallion Salsa, Grilled Garden Vegetables,

Chive Pine Nut Mashed Potatoes and Sauce Aïoli

•             Trio of Crab – Broiled King Crab Legs, Crab Cake, and Soft Shell Crab, Served with Sauce Hollandaise, Steamed Vegetables and Lemon Zest Potato Mousseline

 

 

Shrimps – Prawns______________________________________________________________________

 

•             Sautéed Tiger Shrimps on Black Ink Linguine – with Broccoli, Tomato Confit and Fine Herb Sauce

•             Sautéed Tiger Prawns – on Basil Risotto, with Creamy Meyer Lemon Emulsion and Bell Pepper Confit

•             Sautéed Jumbo Shrimp Served with Lemon-Pine Nut Rice Pilaf with Buttered Garden Vegetables and Chipotle-Tomato and Bell Pepper Sauce

•             Sautéed Tiger Shrimps “Chipotle” – with Angelhair Pasta, Grilled Zucchini, and Light Spicy Smoked Chili-Capsicum Sauce

•             Sautéed Tiger Shrimps – on Roasted Vegetable Risotto, with Chipotle-Red Pepper Sabayon and Chayote Squash-Mango Slaw

•             Garlic Marinated, Sautéed Tiger Prawns – on Pumpkin and Porcine Mushroom Jambalaya, with Red Capsicum Sauce, and Grilled Zucchini, Served with a Jicama, Fennel and Mango Slaw

•             Sautéed Piri Piri Tiger Shrimps – in a Cape Vegetable Laksa, Served with Steamed  Rice

•             Sautéed Tiger Prawns – with Angelhair or Spaghetti Pepperoncini Pasta, Grilled Squash, Tomato Confit and Fine Herb Sauce

•             Sautéed Jumbo Prawns

Served with Citrus Risotto, Grilled Zucchini and Cracked Peppercorn Emulsion

•             Grilled Shrimps – on Crayfish-Corn Cake and Charred Ratatouille, with Creole Sauce

•             Sautéed Shrimps on Parmesan Grits with Pancetta, Broccoli Roses and Homemade Barbecue Sauce

•             Sautéed Shrimps on Parmesan Grits

With Applewood Smoked Bacon, Broccoli Roses and Homemade Barbecue Sauce

•             Chinese Sweet and Sour Shrimps – Crisp Fried Jumbo Shrimps with Pineapples, Carrots, Bell Peppers, Snow Peas and Onions tossed in a Delicious Sweet and Sour Sauce, Served with Steamed Jasmine Rice and Stir Fried Broccoli

•             Marinated, Sautéed Jumbo Shrimps – with Roasted Peanut, Garlic and Ginger Sauce, Vegetable Fried Rice and Baby Bok Choy

•             Chili and Herb Marinated Tiger Prawns – on Eggplant Risotto, with Baby Spinach and Light Tomato Basil Sauce

•             Marinated, Sautéed Jumbo Shrimps – on Roasted Butternut Squash Risotto,

•             Walnut Shrimp “Cantonese Style” – Golden Fried Jumbo Shrimps in Egg Batter, tossed in Creamy Sauce, Served with Sticky Rice, Broccoli and Honey Glazed Walnuts

•             Wok Fried Shrimps with Chinese Black Bean Sauce – Served with Steamed Jasmine Rice and Broccoli Roses

•             Curry Tiger Prawns with Lobster-Boniato Mash and Carrot-Ginger Sauce

•             Sautéed Garlic Prawns

On Curried Cauliflower Mash, Chinese Broccoli and Lime Beurre Blanc

 

 

Scallops_______________________________________________________________________________

 

•             Wok Fried Sea Scallops – with Chinese Black Bean Sauce, Streamed Jasmine Rice and Stir Fried Chinese Broccoli/Baby Bok Choy/ Vegetables

•             Wok-Fried Sea Scallops

Tossed with Chinese Black Bean and Vegetable Sauce

Served in a Jasmine Rice Ring with Baby Bok Choy

•             Wok-Fried U-10 Scallops

Chinese Garlic-Chili Sauce with Black Beans and Cilantro, Young Broccoli, Baby Basmati Rice

•             Sautéed Sea Scallops on Lemon Cous Cous – Yellow and Green Baby Squash and Light Lobster Beurre Blanc

•             Sautéed Sea Scallops – on Citrus Flavored Cous Cous, Served with Capsicum Beurre Blanc and Baby Bok Choy

•             Sautéed Sea Scallops – on Pine Nut Basil Cous Cous, with Red and Yellow Bell Pepper Beurre Blanc and Broccoli/Bok Choy

•             Sautéed Sea Scallops  - On Green  Couscous, Served with Sweet Pepper Olive Sauce and Cumin and Rosemary Roasted Baby Beets

•             Sautéed Sea Scallops

On Lemon Cous Cous, Assorted Buttered Vegetables and Light Lobster Beurre Blanc

•             Pan Seared Sea Scallops – on Arugula Risotto, Surrounded by a Armagnac Flavored Lobster Sauce and Fried Cauliflower

•             Sautéed Sea Scallops – on a Citrus-Champagne Risotto, with Glazed Baby Vegetables, and Saffron Herb Foam

•             Pan-Fried Sea Scallops

Served on a Citrus-Champagne Risotto with Carrots, Snow Peas and Cauliflower,

Surrounded by a Light Lobster / Crayfish Blanc

•             Pan-Fried Sea Scallops

Served on a Chive-Champagne Risotto with Carrots, Snow Peas and Cauliflower,

Surrounded by a Caviar Beurre Blanc

•             Sautéed Sea Scallops on Herb and Green Lemon Risotto – with Red and Yellow Capsicum Sauce, Vegetables??? And, topped with Broccoli Pesto

•             Pan Fried Sea Scallops

On Truffle Risotto with Yellow and Green Squash,

Lobster Emulsion and Sweet Potato Straw

•             Sautéed Sea Scallops – with Crayfish-Corn Ravioli, Served with Red and Yellow Capsicum Sauce, topped with Zucchini Fettuccine

•             Pan Fried Day Boat Scallops with Rock Shrimp-Lemon Agnolotti, Roasted Beets, Cucumber Fettuccine, and Grilled Baby Eggplants

•             Pan Fried Sea Scallops – on Truffle Risotto, with Yellow and Green Squash, Lobster Emulsion and Sweet Potato Straw

•             Sautéed Sea Scallops – on Black Ink Risotto (Risotto al Nero di Seppa), with Yellow and Green Baby Squash, and Light Herb Foam

•             Sautéed Sea Scallops on a Lobster-Cauliflower Risotto and Lobster Jus

•             Sautéed Scallops – with Wild Mushrooms on Celery Root Puree and Port Jus

•             Pan Fried Day Boat Scallops with Rock Shrimp-Mashed Potato, Roasted Beets, Grilled Leeks, and Light Lemon Sauce

•             Seared Scallops on Ratatouille with Haricots Vert and Truffles

•             Seared Sea Scallops – on Leek and Chanterelle Confit

•             Sautéed Sea Scallops – on Fried Noodles, Served with Thai Red Curry Sauce and Snow Peas

•             Pan-Fried Sea Scallops

With Roasted Peanut Garlic Ginger Sauce, Served with Vegetable-Fried Rice,

Stir-Fried Green Beans and Bell Peppers

•             Grilled Scallops on Truffled White Bean Ragout and Light Chive Sauce

•             Pan Fried Sea Scallops – with Red and Yellow Capsicum Sauce, on Herb and Green Lemon Risotto, and Glazed Baby Vegetables / or Vegetable Fettuccine

•             Panko Scallops on Lemon Risotto and Light Chili Sauce

•             Porcine Dusted, Sautéed Sea Scallops – on a Noodle Sheet, with Vegetable Medley and a Lobster Beurre Blanc

•             Sautéed Porcini Dusted Sea Scallops

On Truffled Broccoli Purée with Vegetable Cappellini,

Shiitake Mushrooms, Snap Peas, Carrots and Chervil Velouté

•             Seared Sea Scallops – Served on Vegetable Cous Cous, with Roasted Garlic-Ginger-Peanut Sauce and Stir Fried Green Beans and Peppers

•             Sautéed Piri Piri Scallops – in a Cape Vegetable Laksa, with Beluga Lentils and Baby Basmati Rice (African Dinner)

 

 

Shrimps and Scallops____________________________________________________________________

 

•             Seared Sea Scallops and Prawns – on a Bed of Artichoke Ravioli and Fresh Vegetable Fettuccine, Surrounded by Light Lemon Beurre Blanc

•             Sautéed Shrimps and Sea Scallops – on a Fennel-Pistachio Risotto, with Fried Cauliflower Roses and Light Lobster Sauce

•             Sautéed Sea Scallops and Shrimps – on a Lobster Risotto, Surrounded by Saffron Beurre Blanc and Romanesco

•             Sautéed Sea Scallops and Jumbo Shrimps – Nestled on a Pumpkin Risotto, with Young Broccoli and Light Lobster Beurre Blanc

•             Sautéed Sea Scallops and Shrimps – on Lemon Pine Nut Risotto, Yellow and Green Squash, Light Saffron Sauce and Warm Chili-Tomato Compote

•             Sautéed Jumbo Shrimp and Scallops

Served with Lemon Pine Nut Rice Pilaf with Buttered Garden Vegetables,

Lemon Sauce and Bell Pepper Chutney

•             Sautéed Sea Scallop and Lobster Brochettes – on Risotto or Pasta, Sauce, Vegetables

•             Pan Fried Sea Scallops and Sautéed Jumbo Prawns – Served with Citrus Risotto, Grilled Zucchini, and Green Peppercorn Emulsion

•             Seared Sea Scallops on Lemon Risotto with English Pea Coulis

 

 

Seafood Various________________________________________________________________________

 

•             Seafood Paella – Spanish Saffron Rice Dish with Chorizo Sausage, Lobster, Shrimps, Scallops, Black Mussels, and Fresh Fish, Garnished with Tomatoes, Bell Peppers, Onions and Olives

•             Curried Seafood and Beluga Lentil Ragout – Served in a Streamed, Half Papaya Pear, with Coconut Rice, Broccoli and Pappadams

•             Bouillabaisse of  Lobster, Mussels, Shrimp, Scallops, and Whitefish,

In Coconut Saffron Broth with Vermicelli Noodles and Aromatic Herbs

 

 

 

 

Sauces & Garnishes_________________________________________________________________

 

•             Leek & Mussel Dressing

•             Orange-Coconut Sauce, Almond and Orange Salad and Fennel Confit (Salmon)

•             Saffron-Pear Compote (Snapper)

•             Watercress / Smoked Salmon Potato Cake, Leek Fondue & Warm Porcine Dressing

 

 

BEEF DISHES

Sliced roast beef with mushrooms and bay carrots

 

Beef stroganoff

Grilled rib eye steak with mushroom jus

 

Herb crust beef medallion with mustard jus

 

Stir fry beef with black pepper sauce

 

Stir fry beef with oyster sauce

 

Braised Veal stew with pumpkin

 

Braised Beef cheek with black bean sauce

Veal ossubucoo with gremolata

 

Beef burgundy stew

 

Beef stew with mix beans

 

Bamia stew with beef okra

 

Fasolia stew with beef

 

Dawood basha/meat balls with tomato sauce

 

 

 

 

 

 

 

 

 

 

 

 

CHICKEN DISHES

Shish taouk

 

Filled chicken breast with mushroom sauce

 

Chicken sharmoulah

 

Chicken mousakhan

 

Chicken stew with sundry tomato

 

Grilled baby chicken/cooking jus

 

Thai chicken green curry

 

Chicken Kung Pao

 

Stir fry chicken black pepper sauce

 

Murg makhanwala (Chicken in a tomato cream sauce)

 

Chicken tikka with /mint chutney

 

Chicken tagine with vegetables saffron

 

Chicken stew with mushroom sweet paprika

 

Roasted duck with hoisin sauce

 

 

 

 

 

 

 

 

 

 

FISH DISHES

Hammour fillet with roasted Cashew nut spring onion

 

Hammour sliced with lemon garlic sauce

 

Grilled king fish with spicy sauce

 

Salmon fillet with vegetable julienne and fennel nage

 

Grilled tiger prawns with lemon saffron sauce

 

Stir fry prawn black pepper sauce

 

Seafood casserole with basil

 

Cod fillet with coriander in spicy tomato sauce

 

Herb marinated salmon fillet with green

asparagus and saffron celeriac sauce

 

Hammour Fish with tahini sauce

 

Local hammour Fish harra with

Peppers

 

Seafood tagine with saffron

 

Goan fish curry/simmered fish coconut gravy

 

 

 

 

 

 

VEGETARIAN DISHES

Baked zucchini in a rich tomato sauce

 

Dal makhani

 

Khumb makki masala (Mushroom and corn masala)

 

Fusilli with grilled vegetables and olive oil

 

Vegetable Jardinière

 

Potato Gnocchi in spinach and pink sauce

 

Baked vegetable lasagna

 

Penne with creamy mushroom sauce

 

Penne with rich tomato sauce

 

Spinach, mushroom and ricotta lasagna

 

Peperonata, Italian capsicum stew

Eggplant parmesan

 

Schezwan vegetable egg

Noodles

 

Thai vegetable green curry

 

Stir fry vegetable with garlic sweet basil

 

Potato harah

 

Sawani batata bil foron

 

Moroccan vegetable tagine

 

Mushroom motafa

 

Vegetable salona

 

Grilled vegetables with zatar

 

Stuffed dulma

 

STARCH VEG DISHES

Vegetable biryani

 

Steam white rice

 

Herb roast potato

 

Potato mash with garlic

 

Potato mash truffle flavor

 

Emirati rice

 

Vegetable fried rice

 

Mujaddara rice

 

Arabic rice with nuts and raisins

 

Vermicelli rice

 

Saffron rice

 

STARCH NON VEG DISHES

Chicken biryani

 

Lamb biryani

 

Lamb Mandy

 

Lamb machbus

 

SOUP VEG

Shorbat addas/Arabic lentil soup

 

Minestrone /basil pesto and shaved parmesan

 

Cream of asparagus

 

Wild mushroom bisque

 

Roasted butternut squash bisque

Organic potato leeks with truffle oil

SOUP NON-VEG

Cream of chicken soup

 

Harira /lentil lamb &mint

 

Chicken vermicelli with vegetables

 

Chicken Fricke

 

Arabic seafood soup

 

Classic New England

Chowder/new POTATOES CROUTONS

 

Seafood bouillabaisse

 

Lobster bisque/with crème fraiche and chives

 

Laksa spicy seafood soup

 

tom yum goong

 

 

Hot mezzah dishes

Vegetable spring roll

 

Chicken spring roll

 

Vegetable samosa

 

Fried kibbeh

 

Meat sambusek

 

Spinach fat Ayer

 

Cheese rakak

 

Cheese sambousik

 

Fried Falafel

 

 

 

 

 

lamb dishes

Kofta kebabs

 

Lamb chops with thyme jus

 

Shish kebabs

 

Braised lamb shank, mushroom and mirepoix vegetable

 

Lamb tagine/with couscous

 

Lamb leg with mint jus

 

Bamia bil laham

 

Lamb shoulder with rosemary jus