FISH

Question 1

CHILEAN SEA BASS

Answer 1

• 10oz
• Moderately oily and tender with large thick flakes
• Rich melt in your mouth flavor
• Caught from the coldest waters of Antarctica
• Also known as the Patagonian tooth fish
• RECOMMEND PAN-SEARED or OREGANATA

• Ask for temp + prep
• Chef recommend at least MEDIUM

Question 2

NORWEGIAN COLD-WATER SALMON

Answer 2

• 10oz
• Moderately firm and oily
• Farm raised in Norway
• Rich with a high inter-muscular fat content.
• Accompanied with a side of Olivetti and a small spoon
• Garnished with chopped parsley

• Ask for temp + prep
• Temp most versatile
  OLIVETTI: Nicoise olives (pitted), garlic, capers, anchovies, Dijon mustard, olive oil, lemon juice, black pepper - ALL PURÉED

Question 3

HERB ROASTED BRANZINO

Answer 3

• Branzino fillet
• Topped with herbs (tarragon, parsley, thyme, and rosemary)
• Oven roasted with extra virgin olive oil
• Finished with beurre blanc, fried capers, roasted lemon
• Garnished with chopped rosemary and tarragon
• Accompanied with lemon wrap and parsley sprig

• TELL - Best well done

Question 4

SWORDFISH AU POIVRE

Answer 4

• 10oz
• Center cut swordfish loin
• Very firm steak-like texture and full flavor
• Prized trophy fish
• Cuts we receive are from 200-400lb swordfish
• Coated with pepper rub
• Seared to desired temperature
• Served on oval plate
• Accompanied with peppercorn sauce and lemon wrap
• Garnished with chopped parsley

• Fully composed dish
• ASK for temp.
• Chef recommend at least MEDIUM
• PEPPER RUB: 1 part crushed peppercorn and 2 parts Mastro’s steak rub

Question 5

SWORDFISH

Answer 5

• 10oz
• Center cut swordfish loin
• Very firm steak-like texture and full flavor
• Prized trophy fish
• Cuts we receive are from 200-400lb swordfish
• Recommended grilled or blackened
• Garnished with chopped parsley

• ASK for temp + prep
• If PAN-SEARED: Omit flour

Question 6

ALASKA HALIBUT | Seasonal

Answer 6

• 10oz
• Not too firm or delicate
• White flesh with large flakes
• Mild flavor
• Accompanied with a side of Tartar sauce and a small spoon

• ASK for temp + prep
• Chef recommend GRILLED or OREGANATA | Medium+
• DON’T recommend pan-seared

Question 7

JERK SPICE w/ MANGO BUTTER CHEF’S SELECTED FISH

Answer 7

• 10oz Chef’s selected fish (MAHI)
• Seasoned with Jerk spice
• Seared to desired temperature
• Served with Mango butter sauce
• Garnished with lemon wrap and chopped parsley

• Fully composed
• Mango Butter Sauce - white wine, shallots, ginger, rice wine vinegar, key lime juice, mango purée, heavy cream, whole butter, salt, and white pepper
• Jerk- style of cooking native to Jamaica