A nickname for Sablefish is “butterfish,” and the reason is simple: Few fish are as silky rich in omega-3 fats as the sablefish. We’re preparing our fresh, hand cut Sablefish pan seared with a Macadamia Nut Crust topped with Mango Coulis & Scallion, served with roasted Fingerling Potatoes in Lemon Oil & sautéed Seasonal Vegetables (find this item in Land & Sea – available nightly while supplies last)
East Coast Diver Scallops, Ocean Gulf Prawns & Oregon Bay Shrimp sauteed in EVOO with Broccoli, Kalamata Olives, Roasted Red Bell Peppers, Garlic, Shallots & Garden Fresh Herbs with House Made Casarecce Pasta, topped with crumbled Feta
(Find this in Land & Sea in Online Ordering) Nightly while supplies last (4pm-9pm)
Fresh Chicken Breast coated in Pecans and Pogacha Bread Crumbs, pan seared a in a rich Bourbon Pan Glaze and served over house made Fettuccine topped with Scallions and served with sautéed Broccolini (Find this in Land & Sea in Online Ordering) Nightly while supplies last (4pm-9pm)
Marinated in Olive Oil, Lime & Cilantro, Cold Smoked then pan seared, served with Black Eyed Pea & Corn Succotash and Roasted Bell Pepper Coulis. Available nightly while supplies last.
This week you can enjoy fresh Chicken Breast Cajun seasoned & grilled, topped with a Fresh Lime & Cilantro Crema and house made Salsa Verde (made with Tomatillos, Jalapenos, Habaneros, Onion, Garlic and Lime). This dish is served over Orzo and topped with fresh Avocado