Fish & Shellfish Flashcards
Alaskan halibut (seasonal)
This fish is very popular and mild. It has a large flake and is not too firm or delicate with white flesh. This 10 ounce portion is served on a warm plate with a lemon wrap and topped with chopped parsley. A ramekin of tartar sauce with spoon accompanies the halibut on the plate.
Scottish salmon
This farm raised salmon is milder than that of wild salmon. The meat is moderately firm and oily, though not as fatty as wild Chinnook or king salmon. This 10 ounce portion is served on a warm plate with a lemon wrap and topped with chopped parsley. A ramekin of Olivetti with a spoon accompanies the salmon on the plate.
Bigeye Hawaiian tuna
9 ounces of sashimi grade bigeye Hawaiian tuna. Bigeye has a reddish – pinkish flesh color. Caught in deeper, cooler water, it typically has a higher fat content than yellowfin and is preferred by sashimi lovers. It is best offered grilled or blackened and is served with a lemon wrap and topped with chopped parsley. (chef recommends a room temperature plate for this fish.) this entrée may also be served sashimi style like the seared ahi tuna appetizer.
Ahi Tuna
Yellowfin tuna has flesh coloration that ranges from pink and small fish too deep yellow in large fish. Large fish have greater potential to have a higher fat content then smaller fish, a desirable attribute for raw fish products. 9 ounces of Sashimi grade ahi tuna rolled in Cajun spices and black sesame seeds. Seared rare and sliced sashimi style, and then served over an Asian slaw (Julian daikon root, carrots, sugar snap peas, and red onions.) it is finished with a soy – ginger sauce and a drizzle of Asian beer mustard sauce. Garnished with pickled ginger, wasabi and scallions and served on a room temperature plate with chopsticks.
Chilean Seabass
Chilean Seabass has a rich, melt in your mouth flavor. This moderately oily meat is tender and moist with large thick flakes. It comes from the coldest waters of antarctica and is otherwise known as the Patagonian toothfish. This 10 ounce portion is served on a warm plate with a lemon wrap and topped with chopped parsley.
Swordfish steak
This is a Pacific Coast swordfish. We receive center cut swordfish loins and cut 10 ounce portions. It has a very firm steak – like texture and full flavor. Since it is a trophy fish it is very prized. The swordfish we received comes from 200–400 pound fish. It is recommended grilled or blackened. This 10 ounce portion is served on a warm plate with a lemon wrap and topped with chopped parsley.
File of arctic char “oreganata”
This farm – raised fish is related to both trout and salmon. It has a pink flesh and texture slightly more delicate than salmon. This 15 ounce portion is only offered Ortega not the style and served skin on with a lemon wrapped, drizzled with garlic herb butter and topped with chopped parsley.
Sautéed sea scallops
Five U–10 sea scallops are panseared and clarified butter and set aside. Vine ripened tomato, minced garlic, and Shallot are then sautéed. Deglaze with a half lemon and white wine and melt in garlic herb butter (butter, lemon juice, garlic, basil, oregano and parsley.) The sauce is finished with Parmesan cheese and the scallops are tossed in the sauce. They are served in a large warm bowl a top three garlic cheese bread and topped with chopped parsley.
Vanilla battered sole
This is 10 ounces of petrale sole that is vanilla battered and fried until golden brown. It is served on a warm plate and topped with chopped parsley.
Opakapaka (seasonal)
Opakapaka is commonly known as Hawaiian pink snapper, although its skin is light brown. Opakapaka has a clear, light pink flesh that is firm in texture and a sweet finish. It is prized among Japanese people and served on special occasions. This 10 ounce portion is served on a warm plate with a lemon wrap and topped with chopped parsley. (chef does not recommend this grilled because it is served skin on.)
Florida grouper (seasonal)
This is a fish with a mild, but distinct flavor, somewhere between bass and halibut. When cooked, the white flesh has a very firm texture and heavy flake, which will remain moist. This 10 ounce portion is served on a warm plate with a lemon wrap and topped with chopped parsley.
Lemon sole (seasonal)
This variety of sole comes from Georges Bank in Canada down through the Gulf of Maine in the U.S. also known as Winter soul, it hasn’t almost pure white flesh with a small flake. It is a little bit larger of a fish compared to pitch real soul. This 10 ounce portion is served on a warm plate with lemon wrap and topped with chopped parsley. (chef does not recommend this grilled or panseared because of the thickness of the fillets.)
Twin lobster tails: (individual tails available)
Two each 7 ounce lobster tails from the cold waters of the north Atlantic, available one of the following two cooking styles:
baked: baked in convection oven with clarified butter and paprika. Served with a side of clarified butter, lemon wrapped and topped with chopped parsley.
Vanilla battered: deep-fried with a vanilla bean batter. Served with a side of clarified butter, lemon wrap and topped with chopped parsley.
Alaskan red King crab legs
A full order is 1 pound and a half order is a half pound. They are steamed to order and a portion of the shell is removed, referred to as a window cut. The crab legs are finished with clarified butter, topped with chopped parsley and serve on a warm plate with a side of clarified butter, lemon wrap and cocktail fork.
Live Maine lobster
Our lobsters are flown in daily from Boston. The cooking method used for preparing them is steaming to three fourths doneness, then split down the middle and finished under the broiler with clarified butter. The lobster is finished with clarified butter, topped with chopped parsley and serve on a warm plate with a side of clarified butter, lemon wrap and cocktail fork. The plate is presented to the guest and offered to be shelled tableside.
