Seafood Menu sampler

Lightly grilled swordfish steak with fresh tomato, oregano, Kalamata olives, and caper sauce.

Served in the half shell, bay scallops, shrimp and mushrooms baked in white wine béchamel sauce,

topped with herbed bread crumbs.

Rosemary skewered shrimp marinated with lemon,

garlic, and olive oil.

Wild salmon en papillote, steamed in baking paper on a bed of infusing seasonal vegetables

Freshly made baked crab cakes served with cilantro & parsley herb sauce.

Oven roasted Basil & olive pesto crusted salmon.

Toasted sesame seed crusted marinated Ahi in garlic and ginger.