Greek Red King Salmon Salad – Seagreens, Lemon Roasted Vegetables, Jasmine Rice, Artichoke Hearts, Shredded Carrots and Feta. Topped with Herb Grilled Salmon, Herb Roasted Pine nuts. Drizzled with Lemon Pesto Vinaigrette. AND Herb Crusted Cedar Plank Red King Salmon – Salmon is brushed with Lemon Aioli, coated with Bread crumbs. Baked on a Cedar Plank. Served with Lemon Pesto Fettuccine and Seasonal Vegetables.
Southwest Prawn and Scallop Salad – Panseared Prawns and Scallops on a bed of Romaine, Roma Tomatoes, Black Beans, Corn, Avocado, Cheddar Cheese, Pickled Jalapenos and Crispy Tortilla Strips. Drizzled with a Housemade Yogurt & Lime Dressing. AND Seafood Risotto – Gulf Prawns, East Coast Scallops, Lobster, Manilla Clams, Roma Tomatoes & Scallions. Served with Herb Saffron Risotto. Topped with Parmesan.
Pan-seared Ono Salad – Romaine, Red Cabbage, Shredded Carrots, Mandarin Oranges, Edamame, Red Onions & Toasted Almonds. Topped with Pan-seared Ono. Drizzled with House made Sesame Soy Honey Vinaigrette. AND Grilled Ono – Served with Jasmine Rice, Pineapple-Mango Salsa and Seasonal Vegetables.
Deep Sea Red Crab Salad – Butter Lettuce, Seagreens, Avocado, Cucumber, Tomato, Sliced Egg and Shredded Carrots with our Home made Crab Salad. Garnished with Toasted Almonds & Drizzled with Lemon Vinaigrette. AND Dungeness Crab Cakes – Served with Red Pepper Aioli, Pogacha Potato Wedges and our Home made Coleslaw
Halibut Taco Salad – Grilled Halibut on a Bed of Romaine with Black Beans, Fresh Pico De Gallo, Avocado, Crunchy Tortilla Strips & Queso Fresco. Drizzled with our Homemade Avocado Lime Cilantro Dressing AND Baked Greek Halibut – Halibut is baked in Dijon, Olive Oil, Kalamata Olives, Grape Tomatoes, Lemon, Garlic & Fresh Herbs. Served with our Homemade Herbed Butter Cassarecce Pasta with Spinach. Topped with Feta.
Spring Roll Salad Bowl with Lingcod – Bibb Lettuce, Brown Rice, Red Cabbage, Shredded Carrots & Cucumbers. Pan seared Lingcod drizzled with our Homemade Sesame Peanut Dressing. Topped with Black & White Sesame Seeds. AND Thai Red Curry Lingcod – Pan seared Lingcod simmered in a Coconut Milk, Red Curry, Garlic, Ginger, Lemongrass, Lime, Cilantro Sauce. Tossed with Snap Peas & Red Peppers. Served with our Homemade Fettuccine. Topped with Fresh Basil.
Orzo Power bowl with Sablefish – Orzo Pasta, Fresh Spinach, Grape Tomato & Fresh Mozzarella, tossed with home made Miso dressing. Topped with Pan seared Sablefish, Toasted Almonds and Fresh Basil AND Miso Glazed Sablefish – Sesame soy Orzo with Spinach, Miso Glazed Pan seared Sablefish & Seasonal Vegetables
JUNE (31st) FRESH ALBACORE TUNA Featured two ways – The Mediterranean Power Bowl AND Pan Seared with Soy Ginger & Lime (7th) FRESH SABLEFISH Featured two ways – in a Caprese Style Orzo Power Bowl AND Miso Glazed and Pan Seared (14th) FRESH LING COD Featured two ways – a uniquely deconstructed Spring Roll Salad AND Pan Seared over Fresh Fettuccine with Coconut Red Curry (21st) FRESH HALIBUT Featured two ways – Grilled Halibut Taco Salad AND Baked Greek Style (28th) FRESH DEEP SEA RED CRAB Featured two ways – Summer Crab Salad AND our Famous Crab Cakes presented as an Entrée
JULY (5th) FRESH HAWAIIAN ONO Featured two ways – Asian Style Ono Salad AND Grilled with Pineapple Salsa (12th) FRESH SHELLFISH Featured two ways – Prawn & Scallop Southwest Salad AND Seafood Risotto with Lobster, Prawns, Clams and Scallops (19th) FRESH CANADIAN SALMON Featured two ways – Mediterranean Style Lemon Fresh Herb Grilled Salad AND Cedar Plank Herb Crusted over Lemon Pesto Fresh Fettuccine (26th) FRESH STRIPED BASS Featured two ways – Quinoa & White Bean Salad AND Grilled with a Fresh Tomatillo Salsa
EACH FEATURE BEGINS ON WEDNESDAY AND WILL BE AVAILABLE 1 WEEK OR WHILE SUPPLIES LAST DAILY