PFish

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eli_rose
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286120
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PFish
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2014-10-17 19:38:41
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Pfish
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Pfish Study
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  1. Smoked Fish Dip
    (Complimentary for every table) Could be swordfish, wahoo, mahi (it will vary). Traditional fish house smoked fish dip. Apple wood smoked for 2 1/2 hrs. The Base of the dip is cream cheese, mayo, sour cream, horseradish, hoisin, diced red onion. topped with house made sliced pickled jalapenos and paprika. Fish is smoked in house. Served with Westminster saltines.
  2. Raw Bar
    U4 Shrimp .$9 each

    Main Lobster Cocktail. $24

    Maryland Crab Cocktail. $21

    Alaskan King Crab Legs MP $45/LB

    • Oysters: East and West
    • 1. Half Shell
    • 2. Shooters: $9 each
    • 3. Moscow: $9 each
  3. U4 Shrimp
    • $9 each.
    • Poached with salt and pepper, paprika, cayenne, and chili. Served with homemade cocktail sauce, watercress and lemon in a martini glass. 1 shrimp per order.
  4. Main Lobster Cocktail
    • $24
    • Half of a 1 1/2 lb. Main lobster poached, cleaned, and stuffed back into half of its shell. Served with homemade cocktai sauce.
  5. Maryland Crab Cocktail
    • $21
    • 4 oz jumbo lump crab meat, served with old bay mayonnaise, homemade cocktail sauce, lemon and lime.
  6. Alaskan King Crab Legs
    • $45/LB
    • An order is generally two legs. By default, they are served chilled with cocktail sauce; however, they can be requested steamed, in which case they are served with clarified butter. The shell is cut length wise, so the meat can be easily taken out. For larger parties, all sharing, the legs can be chopped.
  7. Oysters
    • East and West coast served 3 different ways
    • 1. Half Shell: $3 each. Lemon, Tabasco, Horseradish, cocktail, mignonette.

    2. Shooters: $9 each. A shot of house infused black pepper Tito's Vodka cocktail sauce, horseradish, Tobasco, lemon and lime juice and freshly shucked oysters in the shot glass.

    3. Moscow: $9 each. Oysters on the half shell topped with creme fraiche and a dollop of transmontanus cavair
  8. Poke
    Hawaiian style raw fish salad. Poke means to cube in Hawaiian.

    Big Eye Tuna Poke $55: 4 oz. of Bigeye Tuna. Tossed in shoyu (an organic soy sauce), sesame oil and water. Served over julienne cucumbers and chopped pickled ginger. Mixed with limu (a kind of seaweed), and topped with slices of avocado and toasted macadamia nuts. served with spicy mayo.

    Wild Salmon "Lomi Lomi" $35: Lomi Lomi means, "to massage", so the fish is massaged and cured with salt and sugar. Tossed with grated sweet Maui onion --similar to vidalia but sweeter-, Big island palm hearts, heriloom tomatoes, japanese cucumbers, wasabi peas, and scallions. Served with a side of wasabi mayo

    Hamachi $35: Thin slices of Hamachi, marinated in ponzu, grainy mustard, and green apple. The fish is layered around a salad of green papaya, green bean, and grape tomato tossed with vinaigrette of palm sugar, lime, Thai chili, cilantro and dried shrimp. Finished with toasted peanuts.
  9. Big Eye Tuna Poke
    • $55
    • 4 oz. of Bigeye Tuna. Tossed in shoyu (an organic soy sauce), sesame oil and water. Served over julienne cucumbers and chopped pickled ginger. Mixed with limu (a kind of seaweed), and topped with slices of avocado and toasted macadamia nuts. served with spicy mayo.
  10. Wild Salmon "Lomi Lomi"
    • $35
    • Lomi Lomi means, "to massage", so the fish is massaged and cured with salt and sugar. Tossed with grated sweet Maui onion --similar to vidalia but sweeter-, Big island palm hearts, heriloom tomatoes, japanese cucumbers, wasabi peas, and scallions. Served with a side of wasabi mayo
  11. Hamachi Poke
    • $35
    • Thin slices of Hamachi, marinated in ponzu, grainy mustard, and green apple. The fish is layered around a salad of green papaya, green bean, and grape tomato tossed with vinaigrette of palm sugar, lime, Thai chili, cilantro and dried shrimp. Finished with toasted peanuts.
  12. Petrossian Caviar
    Served with traditional accompaniments (chopped egg, shallots, creme fraiche, caper berries, blinis)

    Iranian Ossetra $280: Imperial Caviar from mature sturgeon. This caviar is highly coveted for its golden grains that deliver an earthy, nutty and fruity flavor. The color of Imperial Caviar may vary from golden to greenish. From the Caspian Sea.

    Alverta Presidente $120: Sustainable from mature, white sturgeon in the clear cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Alverta's color is dark and rich. Nutty, buttery, with a touch of sweetness. Resembles Ossetra. Farmed raised in California
  13. Soups
    New England Clam Chowder $17: CLassic Chowder. Made with White onion, apple wood smoked bacon, potatoes, minced clams, clam juice, reduced, and then cream is added. This gets thickened with roux (flour and butter), and finished with a bit of parsley. Served with Westminster oyster crackers. Cannot be made without bacon

    Main Lobster Bisque $26: Lobster stock (Lobster shells, tomato paste, mirepoix -carrot, celery, onion, - corn cobs, peppercorns, herbs --bay leaf, parsley and thyme-) The stock simmers for 4 1/2 hours, and then is thickened with roux (flour and butter). The bisque finished with heavy cream, S&P, and dry sack sherry (Spanish Sherry) There are 4 oz of lobster meat per order

    Organic Miso with Tofu & Shiitake $13: Starts off with Dashi (clear fish broth made with smoked and dried bonito flakes). Then kombu ( a kind of kelp) and blond miso are added. Miso barrel fermented soybean paste. The soup is topped with seaweed, shiitake mushrooms, and scallions, and served with tofu inside. Option: Freshly shucked oysters. (Per piece market price)
  14. New England Clam Chowder
    • $17
    • Classic Chowder. Made with White onion, apple wood smoked bacon, potatoes, minced clams, clam juice, reduced, and then cream is added. This gets thickened with roux (flour and butter), and finished with a bit of parsley. Served with Westminster oyster crackers. Cannot be made without bacon
  15. Main Lobster Bisque
    • $26
    • Lobster stock (Lobster shells, tomato paste, mirepoix -carrot, celery, onion, - corn cobs, peppercorns, herbs --bay leaf, parsley and thyme-) The stock simmers for 4 1/2 hours, and then is thickened with roux (flour and butter). The bisque finished with heavy cream, S&P, and dry sack sherry (Spanish Sherry) There are 4 oz of lobster meat per order
  16. Organic Miso soup with Tofu and Shiitake
    • $13
    • Starts off with Dashi (clear fish broth made with smoked and dried bonito flakes). Then kombu ( a kind of kelp) and blond miso are added. Miso barrel fermented soybean paste. The soup is topped with seaweed, shiitake mushrooms, and scallions, and served with tofu inside. Option: Freshly shucked oysters. (Per piece market price)
  17. Salads
    • 1. Main Lobster Cobb $27
    • 2. Kale & Romaine Caesar $19
    • 3. King Crab Louis $25
    • 4. Organic Market Salad $18
    • 5. Beet Salad $18
    • 5. Signature Chopped Salad $23
  18. Main Lobster Cobb
    • $27
    • A Bed of romain lettuce and curly spinach, topped with lobster meat, roasted corn, English peas, tomatoes, avocado, smoked bacon, & chopped hardbroiled egg (yolks and whites are separate) tossed in poppy seed vinaigrette.
  19. Kale & Romaine Caesar
    • $19
    • 60% Kale 40% Romaine lettuce, parker house croutons, Caesar dressing, and topped with shaved aged Parmesan.
  20. King Crab Louis
    • $25
    • Alaskan King Crab leg meat (meat of one leg) served over Bibb lettuce, sliced avocado, heirloom tomatoes, a whole boiled egg cut in 2, and 1000 island dressing.
  21. Organic Market Salad
    • $18
    • Fresh organic seasonal greens, vegetables, and produce. Varies daily based on availability. Tossed with quinoa and pumpkin seeds, drizzled with a mushroom- soy vinaigrette.
  22. Beet Salad
    • $18
    • Roasted beets, over curly spinach, creamy goat cheese dressing, chunks of goat cheese, crispy shallots and spicy walnuts (cayenne, salt, sugar) can be done without nuts and shallots
  23. Signature Chopped Salad
    • $23
    • Romaine lettuce, a bit of spinach, grilled Portobello, diced cucumber, seta cheese, hearts of palm, green beans, asparagus, grape tomatoes, artichoke, hard boiled egg, candied peanuts (sugar, cumin, salt, and a touch of cayenne) all are tossed in a Prime house Vinaigrette
  24. Appertizers
    • 1. Spicy Hawaiian Big Eye Tuna Tempura Roll $25
    • 2. "Louisiana Style" Deviled Crab Cakes $22
    • 3. PEI Mussles $23
    • 4. Stir Fry Calamari $18
    • 5. Petrossian Smoked Salmon w Johnny Cakes $25
    • 6. Tuna TarTar w/ Avocado, Crispy Garlic & Chili sauce $22
    • 7. Fried Oyster Rockefeller $22
    • 8. Deviled eggs w/ White truffle, Lobster & Caviar $24
    • 9. Crispy Clam Strips w/ Shisito peppers & Garlic aioli $18
    • 10. Prime Fish Sticks w/ tartar sauce $16
    • 11. Main Lobster roll w/ house made chips $32
    • 12. Char Grilled Octopus w/ Gigande beans, roasted fennel, Chorizo and Sherry Vinaigrette $25
    • 13. Kobe Beef Sliders $27
  25. Spicy Hawaiian Big Eye Tuna Tempura Roll
    • $25
    • A nori outside and rice inside sushi roll, made with Hawaiian Big Eye tuna, avocado, tempura flakes, and spicy mayo. The roll is dipped in tempura batter and then fried; topped with crispy shallots, more tempura flakes, spicy mayo, sweet soy. Cut in 8 pieces.
  26. "Louisiana Style" Deviled Crab Cakes
    • $22:
    • A 4oz crab cake made with 100% Blue Louisiana Crabs, handpicked especially for Prime. Traditional "deviled" seasoning of Coleman's dry mustard, tobasco, worcestershire, pepper, onion, celery, egg, and westminster saltines in the mix. The crab cake is pan seared and served on top of a sweet corn saute of red peppers, red onions, tomatoes and scallion. Topped with tartar sauce and fried pickles.
    • -The term "deviled" usually refers to a preparation that includes dry mustard or dry spice added to it.
  27. PEI Mussels
    • $23:
    • White wine, butter, garlic, sundried tomatoes, anchovy paste, pesto, parsley, shallots are sauteed, and served on top of Parker house croutons.
  28. Stir Fry Calamari
    • $18
    • 8 oz of fresh calamari marinated in lemongrass, ginger, and chili paste. Then it is stir fry with thai basil, cabbage, bok choy, carrots, spinach, green beans, ginger, and garlic, with dashi and oyster sauce. topped with sesame seeds.
  29. Petrossian Smoked Salmon W/ Johnny Cakes
    • $25
    • 5 oz. of Petrossian smoked salmon, thinly sliced. Served with Johnny Cakes (cornmeal southern cake, made with stone ground cornmeal, roasted corn, scallions, sugar, S&P, pan fried, finished with butter) Creme Fraiche is going to be spread on the Johnny cake then goes the smoked salmon, and finished with Transmontanus caviar
  30. Tuna Tartar w/ Avocado, Crispy Garlic and Chili Sauce
    • $22
    • Ground Hawaiian Big Eye Tuna, tossed in soy, sesame oil, Pickled ginger, scallions, salt and pepper. The tuna tartar is topped with a layer of avocado puree (red onion, lime, cilantro, EVOO) and finished with a whole raw quail egg, which rests in its shell on top of the tartar. Comes with a side of cassava crackers (yucca crackers)
  31. Fried Oysters Rockefeller
    • $22
    • 6 fresh oysters dusted in cracker meal (ritz cracker & wonder flour) then fried. The oyster shell is filled with creamy spinach mixture. Spinach mix is baked and topped with the fried oyster. finished with hollandaise & apple wood smoked bacon.
  32. Deviled Eggs w/ White Truffle, Lobster & Caviar
    • $24
    • 2 Hard-boiled eggs in half, to get 4 pieces. The inside of the egg is packed with 2 oz. of lobster meat that have been tossed in mayo. then that is topped with a mix of egg yolk, mayo, truffle oil and dry English mustard. Finished with a touch of Transmontanus caviar and paprika
  33. Crispy Clam Strips w/ Shishito Peppers & Garlic Aioli
    • $18
    • Giant clam. The foot, or the neck is sliced realy thin. The clam meat is cut into strips. Lightly breaded in a seasoned flour with old bay, salt, pepper, and paprika, and flash fried. Served with shisito peppers (Japanese peppers) & Garlic aioli. we receive the clams fresh from Gloucester Massachusetts
  34. Prime Fish Sticks w/ Tartar Sauce
    • $16
    • Strips of Halibut, mahi, or cod (varies based on season) it will be a white fish. The fish is seasoned, battered, then crusted in panko breadcrumbs, and deep fried to a golden brown. Served with tartar sauce. The serving will be about 7 oz. or 5 to 6 sticks.
  35. Main Lobster Roll w/ House Made Chips
    • $32
    • 1 per order. Classic North Eastern Lobster Rolls. The bun is a traditional top cut bun.. Then 5-6 oz. of Main lobster meat is tossed with mayo, celery, celery salt and Worcestershire. The top cut bun is layered with butter lettuce, then stuffed with the lobster meat. Two buns per order, served with potato chips and a pickle.
  36. Char-grilled Octopus w/ Gigande beans, Roasted fennel, Chorizo & Sherry Vinaigrette
    • $25
    • One whole tentacle of spanish octopus, braised and then grilled. Served on top of a fennel puree, with roasted fennel and chorizo, gigande beans (giant white beans), black olives and cherry heirloom tomatoes. Comes with a frisee salad, which is dressed with sherry vinaigrette.
  37. Kobe Beef Sliders
    • $27
    • - 4 Sliders- oz. patties of snake river farms wagyu. served with caramelized onions and cheddar cheese. On the side: Ketchup, French mustard, and 1000 island. The patties will come out cooked medium. Default comes with cheese. Can not mod temp.
  38. Prime Steaks
    All Steaks are USDA Prime beef, and have been dry aged for 30 days.

    Filet Mignon 8oz. $39 OR 12oz. $55 s/w Rst Garlic

    NY Strip 14 oz. $53 s/w Rst Garlic

    Bone-In Ribeye 22oz. $61 s/w Rst Garlic

    Porterhouse 48oz. $110: A full filet mignon on one side and a whole NY on nthe other. With bone in the middle, which is carved out and sliced, making it very easy to eat and share. The Porterhouse will always be sliced unless specified. Always have a B&B plate inside of a linen on the table when this dish is coming.

    Japanese A5 Kobe Beef $35/OZ: Tenderloin of Kirogi wagyo from Kobe, Japan. Heavily marbleized, and tender. Minimum serving is 2oz.
  39. Fish on a Plate
    Sauteed, Grilled, or Blackened served with a piece of grilled lemon.

    • 1: Yellowtail Snapper $27
    • 2: Swordfish $32
    • 3: Wild King Salmon $32
    • 4:Grouper $33
    • 5: Hawaiian Big Eye Tuna $35
    • 6: Mahi Mahi $25
    • 7: Chilean Sea bass $36
    • 8: Branzino $36
    • 9: Halibut $34
    • 10: Whole Florida Pompano $32
    • 11: Dover Sole MP
  40. Fish on a Plate

    Yellowtail Snapper
    • $27
    • is a lean fish with firm texture, white meat and mild flavor.
  41. Fish on a Plate

    SwordFish
    • $32
    • Has a mildly sweet flavor and a moist, meaty texture with a moderately high fat content.
  42. Fish on a Plate

    Wild King Salmon
    • $32
    • Succulent full-flavored high fat content fish, which has large, soft-texture flakes, and the flesh can range from almost white to deep red. the color of the flesh has no bearing upon it's flavor
  43. Fish on a Plate

    Grouper
    • $33
    • Lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture
  44. Fish on a Plate

    Hawaiian Big eye Tuna
    • $35
    • Bigeye Tuna are prized for shashimi. They have a moderately pronounced flavor, a high fat content with marbling near the skin and a richer flavor than yellowfin. Like other tuna, the texture is firm and "meaty" with large flakes. It is best served as sushi or cooked rare to medium-rare
  45. Fish on a Plate

    Mahi Mahi
    • $25
    • Has lean flesh with a mild, sweet flavor profile, moderately firm texture, and large, moist flakes, fresh Mahi has a translucent-pinkish flesh and a bright red bloodline. If the bloodline is brownish or dull then the fish is old.
  46. Fish on a Plate

    Chilean Sea Bass
    • $36
    • Its high fat content gives it a rich, moist, tender flavor profile, which melts in your mouth. It has white flesh with large tender flakes.
  47. Fish on a Plate

    Bronzino
    • $36
    • Finely textured, lean, flaky flesh should taste clean, bright, mild, sweet and a bit nutty
  48. Fish on a Plate

    Halibut
    • $34
    • Lean fish with mild, sweet tasting flesh, large flakes and a firm but tender texture. because of it's leanness halibut becomes dried out it overcooked.
  49. Fish on a Plate

    Whole Florida Pompano
    • $32
    • Succulent, moderately fat flesh with a mild delicate flavor. Pompano is considered a premium fish. The fine-texture meat ranges from white to off white, and tastes almost sweet. This fish will come out served whole, with bones, head, and tail. Inside of the ribcage there are slices of lemon, thyme, and ginger.
  50. Fish on a Plate

    Dover Sole
    • MP
    • Mild, sweet flavor with a very firm, small flaked flesh. It is a cold-water fish, which makes it sweeter because it needs more fat for protection. it is a flat fish that doesnt move much, therefore has little muscle.
  51. Sauces
    $3 All sauces are served on the side in a sauce boat.

    • 1. Prime Sauce: Our House Steak Sauce. Ketchup, vidalia onion, ground clove, ground allspice, and Worcestershire.
    • 2. Horseradish Cream Sauce: Horseradish, Sour Cream, touch of mayo, salt and pepper.
    • 3. Tartar sauce: Mayo, minced cornichons, Capers
    • 4. Hollandaise: Egg Yolks, White wine, salt, vinegar, clarified butter.
    • 5. Bernaise: hollandaise with tarragon.
    • 6. Spicy Mayo: Mayo, siracha, sweet soy, sesame oil.
    • 7. Chimichurri: Parsley, oregano, olive oil, chili flakes, shallots, red wine vinegar
    • 8. Peppercorn (Au Poivre Sauce): Green peppercorns, black pepper, shallots, cognac, heavy cream, and balsamic.
    • 9. English Mustard: English mustard powder, with water, vinegar, mayo. Our version is a little more Americanized, because of a little more vinegar and mayo,. It is usually strong.
    • 10. Sweet Soy: Soy sauce with an addition of molasses.
    • 11. Black Olive tapenade: Kalamata olives, anchovies, capers, EVOO, Parsley, garlic, balsamic vinegar
    • 12. Soy Lime Vinaigrette: soy sauce, sesame oil, shallots lime juice.
  52. Sauce

    Prime Sauce
    Our house steak sauce, ketchup, vidalia onion, ground clove, ground allspice, and worcestershire
  53. Sauce

    Horseradish Cream Sauce
    Horseradish, Sour Cream, touch of mayo, Salt and pepper.
  54. Sauce

    Tartar Sauce
    Mayo, minced cornichons, capers
  55. Sauce

    Hollandaise
    Egg yolks, White wine, salt, vinegar, clarified butter.
  56. Sauce

    Bernaise
    Hollandaise with tarragon
  57. Sauce

    Chimichurri
    Parsley, oregano, olive oil, chili flakes, shallots, red wine vinegar
  58. Sauce

    Peppercorn
    (Au poivre sauce) Green peppercorns, black pepper, shallots, cognac, heavy cream, and balsamic
  59. Sauce

    English Mustard
    English mustard powder, with water, vinegar, mayo. our version is more Americanized because of a little more vinegar and mayo. it is usually strong.
  60. Sauce

    Sweet Soy
    Soy Sauce with an addition of mollasses
  61. Sauce

    Black Olive tapenade
    Kalamata olives, anchovies, capers, EVOO, parsley, garlic, balsamic vinegar
  62. Sauce

    Soy Lime Vinaigrette
    Soy sauce, sesame oil, shallots, lime
  63. Butters
    $4 All butters are mixed with whole Plugra butter, and whisked with the listed ingredients. Served room temperature. All butters are served on the side.

    Prime Fish Cajun: Brown sugar, Creole seasoning, and lightly sauteed shallots and scallions.

    Truffle: With white truffle oil and black truffle shavings

    Garlic & Herbs: Roasted garlic, parsley, and a bit of cheese for richness
  64. Prime Fish Cajun Butter
    Brown sugar, creole seasoning, and lightly sauteed shallots and scallions
  65. Truffle butter
    With white truffle oil and black truffle shavings
  66. Garlic and Herbs butter
    Roasted garlic, parsley, and a bit of cheese for richness
  67. Chapeux
    All Chapeaux will be melted and served on top of the steak or fish. Do not spiel chapeaux on the side.

    Lobster or Crab Oscar $25/$15: Sliced Asparagus with bearnaise and jumbo lump crab or lobster broiled and finished with extra bearnaise

    Rossini $25: 4 oz. of seared foie gras.
  68. Salsas
    1. Papaya Salsa: Chopped papaya and jalapeno, with red onion, lime, cilantro, and S&P

    2. Pico de Gallo: chopped tomatoes, white onion, garlic, jalapeno, cilantro, lime juice, and EVOO

    3. Salsa Verde: Blended roasted tomatillos, white and red onions, garlic, cilantro, lime juice, Serrano chili pepper, and honey

    4. Corn & Sweet pepper salsa: Corn, red bell pepper, white vinegar, sugar, mustard seed, jalapeno
  69. Salsa

    Papaya Salsa
    Chopped papaya and jalapeno, with red onion, lime, cilantro, and S&P
  70. Salsa

    Pico de Gallo
    Chopped tomatoes, white onion, garlic, jalapeno, cilantro, lime juice, and EVOO
  71. Salsa

    Salsa Verde
    Blended roasted tomatillos, white and red onions, garlic, cilantro, lime juice, serrano chili pepper, and honey
  72. Salsa

    Corn & sweet Pepper Salsa
    Corn, red bell pepper, white vinegar, sugar, mustard seed, jalapeno
  73. Chef's Compositions
    • 1. "Fish and Chips" Beer battered branzino w/ Kale Slaw $38
    • 2. Crispy Whole yellowtail snapper "cantonese style" $45
    • 3. Wok charred salmon w/ four sprout salad $39
    • 4. Swordfish "Schnitzel" w/ fried egg broccolini & Crispy capers $38
    • 5. Dover Sole "Meuniere" w/ Heri cot vert, toasted almonds & Lemon caper butter $75
    • 6. Miso Marinated Chilean Sea Bass with sauteed bok choy $39
    • 7. Black Grouper Imperial w/ wild mushrooms $44
    • 8. Nori dusted hawaiian Big Eye Tuna $44
    • 9. Alaskan King Crab Lasagna $40
    • 10. Jumbo Shrimp & Cheddar Grits w/ Tasso Ham & Stewed Tomatos $38
    • 11. Pan Roasted Bell & Evans Chicken w/ Garlic Mash, Green Beans & Natural reductions $33
    • 12. Fried "coconut shrimp & Waffle" w/ sweet orange chili sauce $45
    • 13. Big eye Tuna Burger w/ Sweet Soy & Wasabi Slaw on House made Brioche $32
    • 14. Vegetable Plate $27
  74. Fish and Chips beer battered Branzino w/ kale slaw
    • $38
    • Classic English "Pub Style" Fish and chips. Boddingtons beer battered bronzino. the batter has beer, flour, baking soda, salt & Pepper, served with kale slaw. Served with an order of hand cut Kennebec fries and tartar sauce.
  75. Crispy Whole Yellowtail Snapper "Cantonese Style"
    • $45
    • 1 1/2 Yellowtail marinated in soy, ginger, scallion and water for 24 hours. Then dusted in cornstarch and deep-fried. topped off with mixed veggies consisting of carrots, cucumber, ginger, garlic, scallions, cilantro, crispy shallots, shiitake, and ponzu sauce.
  76. Swordfish "Schnitzel" W/ Fried Egg and broccolini & Crispy capers
    • $38
    • Fillet of swordfish lightly breaded in Italian breadcrumbs, cooked in butter and topped with a fried egg. Served with broccolini sauteed in EVOO and toasted garlic. finished with crispy capers, which have been deep fried (no breading on the capers). The dish is finished with a lemon caper butter
  77. Wok Charred Salmon w/ Four Sprout Salad
    • $39
    • 7 oz. of wild King Salmon marinated in sesame oil. garlic and ginger. Cooked in a wok, served in a bowl on top of a 4-sprout salad (mung bean, sunflower, pea, and alfalfa), and pepper. Topped with toasted pumpkin seeds seasoned with cumin. Whole dish is finished with soy-lime vinaigrette
  78. Dover Sole "Meuniere" W/ French Beans, Toasted Almonds & Lemon Cape BUtter. $75
    • $75
    • A clasic French preparation, Dover sole is dredged in flour and milk and lightly sauteed in butter. the butter browns in the pan for nuttiness and the fish is finished with a squirt of lemon to cool the pan sauce and caper are added for brininess. Fish is finished with the brown lemon caper butter sauce from the pan. Served with classic french beans and sliced almonds.
  79. Miso Marinated Chilean Sea Bass with sauteed bok choy
    • $39
    • 8 oz of oven roasted sea bass marinated in miso (miso, sugar, honey, mirin, rice vinegar) After roasting it is browned in the salamander to caramelize the miso. Then topped with crispy shiitake, served over bok choy sauteed in garlic, ginger, and sesame. The fish is plated atop a carrot butter sauce.
  80. Black Grouper Imperial w/ wild mushrooms
    • $43
    • 7 oz. of pan-seared grouper topped with traditional crab imperial (crab meat, mayonnaise, celery, onions, parsley, egg and italian bread crumbs) browned off in the oven, and placed on top of a sauteed seasonal wild mushroom mix. Served with a horseradish beurre blanc
  81. Nori Dusted Hawaiian Big Eye Tuna
    • $44
    • 6 or 7 oz. Tuna, seasoned with Nori and seared. suggested rare. On the plate is wasabi sauce, sweet soy & alfalfa sprouts. Served with a sushi rice ball made with pickled ginger, parsley and black sesame seeds, dusted in panko and fried.
  82. Alaskan King Crab Lasagna
    • $40
    • Homemade traditional lasagna noodles with 8 oz of layered King Crab meat spinach, cheddar, mozzarella, homemade ricotta, and homemade lobster sauce. Lobster sauce made with lobster stock, cream cheese, mascarpone and tomato paste topped with parmesan, fontina, and mozzarella cheeses than baked to make a gratin. To order, the lasagna is finished with roasted cherry tomatoes and lemon butter sauce.
  83. Jumbo Shrimp & Cheddar Grits w/ Tasso Ham & Sweet stewed tomatoes
    • $38
    • Classic Southern dish, We use a stone ground grits. 3 pieces of jumbo shrimp, served on top of cheddar grits, made with finely minced onion, celery, garlic, corn, cayenne, butter, whole milk. It is a very rich & creamy dish. The cheeses used are English cheddar and Parmesan. The shrimp are sauteed and placed atop the grits. Served with stewed tomatoes and tasso ham, a cajun style cured ham heavily seasoned in paprika & cayenne
  84. Pan Roasted Bell &n Evens Chicken w/ Garlic Mash, Green beans, and Natural Reductions
    • $33
    • Free range, controlled fed chicken. You will get half the chiken. Crispy skin, roasted in the oven, served on top of garlic mash potatoes. French green beans, which are blanched, chilled, and then sauteed to warm up with veggie stock, butter, salt & pepper. Then finished with "natural reduction", which is the Dark Poultry Stock.
  85. Fried "Coconut Shrimp & Waffle" W/ Sweet Orange chili sauce
    • $45
    • 5 u4 Jumbo shrimps, which are butterflied, dredged in eggs and crusted in a mix of panko breadcrumbs and coconut flakes and fried. Served on top of a malted waffle, with sweet orange chili sauce and maple syrup on the side.
  86. Big Eye Tuna Burger w/ Sweet Soy and Wasabi slaw on house made Brioche
    7 oz. of ground tuna, mixed with scallions, pickled ginger, soy sauce and sesame oil. Glazed with sweet soy and topped with pickled ginger and served on a brioche bun with black and white sesame seeds. Cooked to medium rare. Potato ships & wasabi slaw on the side.
  87. Vegetable Plate
    • $27
    • (Off the Menu) Steamed Broccoli, grilled asparagus, saute spinach, beets, steamed bok choy, sliced beefsteak tomatoes.
  88. Lobsters
    • Whole Main 4 1/2 lbs. $35 per lbs. (sweet and buttery)
    • Austrailian Tail 24-26 oz $85
    • Florida Lobster Tail 2lb $75 (Sweet and mineral)

    • Steamed: Whole lobster right to table
    • Broiled: Steamed to medium rare, then opened, taken out and broiled until mean gets a nice golden color.
    • Tempura: Steamed to medium rare, and then tempura fried. Out of the shell, and served with a side of sweet chili sauce.
    • Cracked and stuffed +$25: Crab meat, bay scallops, English muffins croutons, mirepoix (carrots, onion, celery) and cognac butter on top. the tail is split open, and this stuffing goes inside of the shell. The cognac butter is drizzled on top. The lobster would have to be either steamed or broiled.
    • Shells and Claws only: The head is left together, tail split, and the claw ad knuckled are taken out of the shell.
    • Shelled: Tail is split, claw and knuckle meat is de-shelled, the goodies from the head are taken away and the head is trimmed to sit on the plate. (most efficient way to do it according to chef)
  89. Potatoes
    • 1. Sea Salt Baked Potato: $14
    • 2. Hash Browns: $12
    • 3. Potato Salad: $12
    • 4. Baked Sweet potato w/ butter pecan streusel: $12
    • 5. Sweet potato and vanilla bean mash: $12
    • 6. Roasted Garlic Mash: $12
    • 7. Punch potatoes with parsley and butter: $12
    • 8. Crispy white truffle french fries: $15
    • 9. Main Lobster hash browns: $25
  90. Potato 

    Sea Salt Baked Potato
    • $14
    • With vermont butter, apple wood smoked bacon bits and chive sour cream.
  91. Potato

    Hash Brown
    • $12
    • Baked potatoes, peeled, and chopped up, then pan fried with S&P in clarified butter. Served in a casserole dish.
  92. Potato

    Potato Salad
    • $12
    • Classic picnic style potato salad. Chopped and mixed with mayonnaise, sour cream, onions, celery, parsley, dry mustard, and a bit of red wine vinegar.
  93. Potato

    Baked Potato w/ Butter pecan streusel
    • $12
    • Big baked sweet potato, without salt. Split open, and topped with a dessert style streusel (sugar, butter, oatmeal, pecans)
  94. Potato

    Sweet potato and Vanilla bean mash
    • $12
    • Sweet potatoes are roasted, skinned, pureed, and tossed with a mixture of heavy cream, brown sugar, vanilla beans, and butter
  95. Potato

    Punch Potatoes with Parsley and butter
    • $12
    • Small Red bliss potatoes, cooked in salted water, finished in the oven to make them a little crisp. Removed from the oven, they are slightly smashed, with whole melted butter topped with sea salt and parsley.
  96. Potato

    Roasted Garlic Mash
    • $12
    • Mashed potatoes, heavy cream, butter, roasted garlic, topped with parsley
  97. Potato

    Crispy White Truffle French Fries
    • $15
    • Baked first, then hand cut and fried. tossed in white truffle oil & topped with grated parmesan cheese. excellent fry, creamy inside and crispy outside. The potatoes used are Kennebec potatoes.
  98. Potato

    Main Lobster has Browns
    • $25
    • Same as regular hash browns tossed with caramelized onions, sweet peppers and 4 oz. of chopped lobster
  99. Accessories
    $13

    • 1. Sauteed Spinach
    • 2. Mexican Grilled corn "Elote"
    • 3. Crispy onion Rings
    • 4. Black Beans and Rice
    • 5. Hawaiian Edamame
    • 6. Sliced Beefsteak tomatoes
    • 7. Braised Collard Greens w Smoked Turkey
    • 8. Grilled Asparagus
    • 9. Broccoli and Cheddar Casserole
    • 10. Five Cheese Truffle "Mac"
    • 11. Roasted Cauliflower Dukkah
    • 12. Blue Crab Hush Puppies w Cajun Butter
    • 13. Sauteed Wild Mushrooms.
    • 14. Creamed Spinach w Crispy Shallots
    • 15. Roasted Brussel Sprouts W Smoked Bacon
    • 16. Rum Baked sweet plantains
    • 17. house made kale slaw
    • 18. Sticky Rice.
    • 19. Grilled vegetable side $13
  100. Side

    Sauteed Spinach
    Baby Spinach, which has been blanched and then sauteed with butter, salt, & pepper
  101. Side

    Mexican Grilled Corn "Elote"
    Classic mexican street food. The corn is first steamed, and then grilled or "blistered", and then it gets smothered with mayonnaise & sour cream mixture, parmesan cheese & tajin. Tajin is a traditional Mexican seasoning of chili peppers, lime & salt
  102. Side

    Crispy onion Rings
    Thinly sliced onion, cut in rings, dipped in buttermilk and dusted in seasoned flour, and fried until crispy.
  103. Side

    Black Beans and Rice
    This is a vegetarian side order. It starts off with a sofrito (tomatoes, onions, pepper, garlic, sauteed down) then the soaked beans go in water. they simmer, and are finished off with a bit of cumin, and salt, Served with steamed rice and lime.
  104. Side

    Hawaiian Edamame
    Steamed edamame, tossed with garlic, Hawaiian sea salt, ginger, sesame, fish sauce, soy sauce, and togarashi (japanese all-spice with chili peppers)
  105. Side

    Sliced Beefsteak Tomatoes
    1 Whole tomato, cut in 4 and seasoned with alt, pepper & EVOO offer balsamic and Olive oil when served
  106. Side

    Braised Collard Greens w Smoked Turkey
    Turkey wings are smoked in house, then added to water and mirepoix for stock. Stock simmers until the turkey meat falls off the bone. Turkey is then shredded to be added back to the collard greens. The greens are stewed with red onions, and the turkey and stock is added. Reheated to order with butter. Collard greens are usually bitter, but with this preparation you get a bit of sweetness, and the butter, with a touch of smokiness.
  107. Side

    Grilled Asparagus
    Jumbo Asparagus. cooked in salt and water. then taken out, allowed to cool down and then rolled on the grill finished with a touch of olive oil and sea salt.
  108. Side

    Broccoli and Cheddar Casserole
    Florets of steamed broccoli. Florets are mixed with a mushroom cream sauce (mushroom, onions, garlic, heavy cream) This gets put into a pan, and mixed with the broccoli and cheddar cheese, and it gets warmed up until it becomes creamy. It is served in a casserole dish with a little more cheddar cheese and parmesan, to make a gratin.
  109. Side

    Five Cheese Truffle "Mac"
    Elbow mac noodles, bechamel, and a mix of 5 cheeses (parmesan, white cheddar, gruyere, fontina, mozzarella) finished with truffle butter, truffle oil, parmesan, and breadcrumbs. Then it goes into the cheese melter. Cannot be served without truffle.
  110. Side

    Roasted Cauliflower Dukkah
    Dukkah is a middle eastern spice mix of cumin, sesame seeds, coriander, salt, hazelnuts, and marcona almonds. The cauliflower is roasted in olive oil, salt & pepper. It is sauteed to order in butter, honey and lime juice then finished with the Dukkah mix. The dish cannot be served without butter.
  111. Side

    Sauteed WIld Mushrooms
    Maitake Mushrooms, Sauteed in butter, shallots, S&P and white wine.
  112. Side

    Blue Crab Hush Puppies w/ Cajun Butter
    Yellow corn meal hush puppy, flour, baking powder, eggs, buttermilk, salt, pepper, creole seasoning, bacon and fresh blue crab served with creole butter
  113. Side

    Creamed Spinach W/ Crispy Shallots
    the SPinach mixed with a Mornay sauce (Bechamel and cheese) salt, pepper, nutmeg. Dish is finished with crispy shallots
  114. Side

    Roasted Brussel Sprouts W/ Smoked Bacon
    The Brussel sprouts are cut in half, tossed in EVOO salt and pepper and then roasted until they get a little color. Onions are sauteed in butter, S&P until caramelized, then mixed with the brussels to order. The Brussels and onions are sauteed in butter and balsamic vinegar is added. Dish is finished with golden raisins, roasted pine nuts, and apple wood smoked bacon, all three can be removed from dish.
  115. Side

    Rum Baked Sweet Plantains
    CLassic Sweet Plantains, deep-fried, tossed in Myers run, vanilla, brown sugar, butter and lime juice.
  116. Side

    Sticky Rice
    A bowl of classic sushi sice, The rice is seasoned with rice vinegar, ginger & salt. topped with toasted sesame seeds
  117. Side

    House Made Kale Slaw
    Kale, Cabbage, toasted sunflower seeds, sugar, salt, pepper, rice wine vinegar & Mayonnaise
  118. Side

    Grilled Vegetable Side
    • $13
    • 1/2 Grilled corn on cob (plain); with zucchini, yellow squash, and eggplant marinated in parsley, oregano, garlic, EVOO, salt and pepper, and then grilled; 1/4 of a fennel head that is slow roasted and then grilled as well. The side is finished by the expo with EVOO and S&P
  119. Specialty Sides
    $25

    • 1. Truffled Lobster Mac & Cheese
    • 2. Seafood Stuffing
    • 3. Lobster Coleslaw
  120. Special Side

    Truffle Lobster Mac & Cheese
    It is the 5 cheese truffle mac with about 2 oz. of the lobster bisque, and 4 oz. of lobster meat. topped with Parmesan cheese and breadcrumbs and then gratin.
  121. Special Side

    Seafood Stuffing
    Same Stuffing as the cracked and stuffed lobster. Made with crabmeat, bay scallops, mirepoix, English muffins croutons, parsley, all sauteed and finished with the cognac butter.
  122. Special Side

    Lobster Coleslaw
    White Cabbage, Red Cabbage, Carrots, in a poppy seed vinaigrette, with a little bit of white wine vinegar and sugar. Southern Style coleslaw. It has 4oz. of lobster.

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