FRESH SEAFOOD ENTREES:   

*  Please be advised Seafood Entrees cannot be frozen, due to freezing adversely effects their delicate flavors and textures. Therefore we recommend that you make only one Fresh Seafood Entree selection per order.

(1) Sautéed Southern Style Shrimp Cakes, fresh Sea of Cortez shrimp laced with roasted sweet yellow corn, green onion, red pimento, and a hint of fresh jalapeño; served with a zesty Cajun roasted red pepper remoulade sauce and a rice pilaf laced with Japanese edamame, toasted fennel seed, and tri-color tomatoes.

(2)  Ginger, Mustard Soy Glazed Salmon Fillet, with charred pineapple, wok toasted sesame, and scallions, served with spicy stir fried Asian noodles with shiitake mushrooms, green onions, and purple cabbage   

(3)  Blackened Cajun Wild Alaskan Salmon Fillet, topped with a roasted red pepper/mango/scallion corn relish, served with Creole jambalaya laced with smoked chicken andouille sausage 

(4)  Maryland Crab Cakes, served with a Moroccan roasted red pepper couscous laced with concord raisins, roasted pistachios, carrots, and herbs, served with a roasted garlic, sweet orange rosemary aioli

(5)  Sicilian Roasted Fillet of Sole, topped with a carponata of flame roasted peppers, sun-dried tomatoes, Dalmatian capers, kalamatta olives, green Spanish olives, marinated artichokes, and a chiffonade of fresh basil, served with angel hair pasta with fresh basil pesto de Milano 

(6)  Southwestern Wild Alaskan Salmon Fillet, topped with a raspberry/chipotle glaze, topped with mandarin oranges, toasted pepitas, fresh cilantro, served with an Incan tri-color quinoa laced with poblano chile, and roasted sweet corn 

(7)  Maryland Crab Stuffed Roasted Portobello Mushrooms, with Boursin cheese, fresh herbs de Provence, and meyer lemon zest, served on a bed of garden fresh ratatouille with local squash, bell peppers, and Wilcox tomato  

(8)  Sautéed Shrimp “ Fra Diavolo”,  cooked in a spicy red pepper marinara sauce, served with lemon pappardelle pasta with capers, artichokes, and flame roasted peppers

(9)  Vietnamese Sautéed Spicy Sriracha Shrimp, with fresh ginger, roasted garlic, lemongrass, and green onions, topped with Asian black sesame, served on a bed of Madras curried puy Indian lentils

(10)  Roasted Fillet of Sole Marseille Style, topped with sautéed tomato, roasted peppers, and green and Kalamata olives with fresh herbs, garlic, and white wine, served with an orzo pasta with sun-dried tomatoes and fresh basil 

(11)  Shrimp Scampi di Milano, with roasted garlic, Pinot Greggio, tri-color local tomatoes, and fresh basil pesto, served with angle hair pasta with artichokes and capers 

(12)  Japanese Crab Cakes, with wasabi mayonnaise, pickled ginger, and soy, served with a steamed brown rice accented with wok toasted sesame, ginger, and scallions, and sautéed sugar snap peas and red bell peppers      

(13)  Tuscan Shrimp Scampi, with tri-color Wilcox tomatoes, white wine, roasted garlic, Dalmatian capers, Italian flat leaf parsley, and fresh meyer lemon zest, topped with imported aged asiago cheese, served with thin linguini pasta with basil pesto, sun-dried tomatoes, and organic spinach

(14)  Roasted Yucatan Spiced Fillet of Sole, served with a Southwestern succotash, with sweet roasted corn, Japanese soy edamame, tri-color bell peppers, red onion, and roasted sweet potatoes with local Tumacacori red chile, toasted cumin, fresh cilantro, and toasted pepitas

(15)  Rocky Point Camarones Ranchera, sautéed fresh Gulf shrimp with roasted garlic, red onion, fresh cilantro, and lime, served with a cilantro/lime basmati rice pilaf laced with pinto beans and fresh poblano chile  

(16)  Tuscan Wild Alaskan Salmon Fillet, topped with a sun-dried tomato pesto, served with wild mushroom risotto accented with marsala wine, shallots, and tarragon  

(17)  Sautéed Curried Fresh Pacific Pink Shrimp,  with coconut milk, garlic, green onions, and pineapple, served with a South Indian green basmati rice with cilantro, lime, and roasted garlic steamed in a spicy toasted coconut sambal 

(18)  Sautéed Fresh Wild Alaskan Salmon Cakes, with a sauce vert with Dalmatian capers,  fresh dill, and fresh lemon slices, served with roasted rosemary red potatoes and sautéed tri-color baby carrots 

(19)  Pan Seared Wild Alaskan Salmon Fillet, topped with a zesty Caribbean mango pepperpot chutney, served with a yellow rice pilaf laced with tri-color bell pepper, tri-color tomatoes, toasted almonds, and fresh coriander

(20)  Thai Shrimp Green Curry, with coconut milk, lemongrass, ginger, and green chile, served with a steamed jasmine rice pilaf laced with ginger, scallions, red chile mango, and Asian black sesame

(21)  Venetian White Clam Sauce, tender Atlantic clams with white wine, roasted garlic, seafood broth, roasted lemon, and fresh herbs, served with thin linguini pasta dusted with fresh herbs and asiago cheese 

(22)  Fillet of Sole Meunière, with roasted garlic, white wine, capers, and preserved lemon; served with a creamy aborrio risotto laced with spinach, wok toasted almonds, shiitake mushrooms, and shallots 

(23)  Fresh Raspberry / Rosemary Glazed Wild Alaskan Salmon Fillet,  topped with mandarin oranges and pistachios, served with a rice pilaf laced with apricots and almonds