Entrees
Filet of Salmon
(Poached, pan seared or grilled)
Dill Hollandaise
Tomato Basil Chutney
Country Dijon cream
Fillet of Sole wrapped in Asparagus Tomato Shallot basil sauce
Chilean Sea Bass Roasted with a garlic mashed potato crust
served with a Lobster Tarragon cream sauce
Sesame Crusted Yellowfin Tuna Prepared medium-rare
served with Wasabi and Soy
Crabmeat encrusted Fillet of Salmon with Vin Blanc Sauce
Baked Cold water Lobster Tail
(Any size you want... Blue Fin with get)
Chef Marie's Sauteed or Baked Crab cakes
"The Best... Period!"
Shrimp and Scallops Seared over Hickory and wrapped in Applewood Bacon
Crabmeat Quenelles
Football shaped dumpling made with Jumbo Lump Crabmeat, Italian parsley, lemon and spices
Little neck Clams with Ragin Cajun Butter Sauce
Cajun Salmon Fillet Marinated in a Ragin Cajun oil or Strawberry vinaigrette
