| Fish House Chowder |
$9.00 |
assorted seafood with mussels and scallops simmered in a roasted garlic chardonnay cream sauce. |
| Cream Of Spinach Soup |
$7.00 |
finished with grilled tiger shrimp. |
| Bouillabaisse |
$10.00 |
scallops, emerald mussels, shrimp, and clams stewed in a spicy saffron tomato soup. |
| House Salad |
$6.00 |
assorted lettuce, roma tomatoes, and diced bell peppers tossed with your choice of balsamic basil vinaigrette, honey dijon, sun-dried tomato vinaigrette or parmesan peppercorn ranch. |
| Caesar Salad |
$7.00 |
crisp romaine lettuce tossed in a homemade caesar dressing, garnished with seasoned mackerel croutons, and finished with grated romano cheese. |
| Chevre & Gorgonzola Cheese Salad |
$9.00 |
chevre and gorgonzola cheeses on top of assorted greens tossed in a sundried tomato dressing. finished with roma tomatoes, sundried cherries, and oven roasted tomatoes. |
| Buffalo Mozzarella |
$8.00 |
peppered and served over mixed greens with balsamic vinegar reduction and olive oil. |
| Teriyaki Tiger |
$10.00 |
grilled tiger shrimp served in a sweet teriyaki mushroom sauce. |
| Smoked Salmon Portabella Napoleon |
$13.00 |
oven roasted mushroom layered with caramelized red onion and salmon. finished with peppered ranch and capers. |
| Crabcake |
$8.00 |
served over a bed of mixed greens and topped with a chili aioli. |
| Prawn Cocktail |
$14.00 |
4 jumbo prawns served with cilantro chipotle dipping sauce. |
| Salmon En Crute |
$8.00 |
scallop encrusted king salmon, saffron compound butter, and caramelized red onions baked inside a puff pastry shell. |
| Emerald Mussels |
$11.00 |
sauteed wild black mussels and green lip mussels steamed with garlic, scallion, and roma tomatoes in a white wine clam broth. |
| Sea Bass And Diver Scallops |
$14.00 |
seared sea bass topped with a roasted scallop and finished with a roasted yellow pepper puree and chili mayonnaise. |
| Bluefin Tuna |
$34.00 |
a center cut sushi grade tuna, grilled and served over a sweet teriyaki tiger shrimp sauce. served rare to medium rare. |
| Sea Bass |
$28.00 |
pan sauteed with scallops and shrimp in a pineapple curry sauce. served with whipped potatoes and seasoned vegetables. |
| Duck Breast |
$24.00 |
oven roasted and sliced over seared bok choy with a whipped sweet potato polenta. finished with a hoisin chili sauce. |
| Planked Salmon |
$25.00 |
farm raised king salmon cooked on a cedar chinook plank, with roasted new potatoes and asparagus. finished with a pinot noir beurre rouge. |
| Hawaiian Mahi-Mahi |
$25.00 |
grilled and served with diver scallops and tiger shrimp. finished with a spicy mango puree, whipped sweet potato polenta, and steamed broccolini. |
| Halibut |
$27.00 |
steamed with ginger, garlic, mussels, tiger shrimp, black beans, and scallions. served with seasoned vegetables. |
| Red Grouper |
$23.00 |
grilled and served in a saffron tomato seafood sauce. finished with steamed broccolini. |
| Izumi Dai |
$18.00 |
lemon peppered and pan fried snapper, served over whipped potatoes and seasoned vegetables. finished with a citrus beurre blanc. |
| Filet Mignon |
$28.00 |
an 8 oz. center cut filet, grilled, then finished with a mushroom demi-glace, crumbled gorgonzola, whipped potatoes, and asparagus. |
| Blackened Swordfish |
$27.00 |
served over a cajun creole shrimp sauce and garnished with julienne peppers. finished with whipped potatoes and vegetables. |
| Portabella And Eggplant Ravioli |
$23.00 |
served with tiger prawns in a roasted red pepper sauce, and finished with grated romano cheese. |
| Planked Trout |
$24.00 |
trout topped with crab meat and cooked on a cedar chinook plank. finished with chili cream sauce, roasted potatoes, and asparagus. |
| Surf & Turf |
$38.00 |
an 8 oz. filet and a 1/2 pound of king crab served with drawn butter and demi glace. finished with whipped potatoes and asparagus. |
