grilled tiger shrimp served in a sweet teriyaki mushroom sauce.

oven roasted mushroom layered with caramelized red onion and salmon. finished with peppered ranch and capers.

served over a bed of mixed greens and topped with a chili aioli.

4 jumbo prawns served with cilantro chipotle dipping sauce.

scallop encrusted king salmon, saffron compound butter, and caramelized red onions baked inside a puff pastry shell.

sauteed wild black mussels and green lip mussels steamed with garlic, scallion, and roma tomatoes in a white wine clam broth.

seared sea bass topped with a roasted scallop and finished with a roasted yellow pepper puree and chili mayonnaise.

assorted seafood with mussels and scallops simmered in a roasted garlic chardonnay cream sauce.

finished with grilled tiger shrimp.

scallops, emerald mussels, shrimp, and clams stewed in a spicy saffron tomato soup.

assorted lettuce, roma tomatoes, and diced bell peppers tossed with your choice of balsamic basil vinaigrette, honey dijon, sun-dried tomato vinaigrette or parmesan peppercorn ranch.

crisp romaine lettuce tossed in a homemade caesar dressing, garnished with seasoned mackerel croutons, and finished with grated romano cheese.

chevre and gorgonzola cheeses on top of assorted greens tossed in a sundried tomato dressing. finished with roma tomatoes, sundried cherries, and oven roasted tomatoes.

peppered and served over mixed greens with balsamic vinegar reduction and olive oil.

a center cut sushi grade tuna, grilled and served over a sweet teriyaki tiger shrimp sauce. served rare to medium rare.

pan sauteed with scallops and shrimp in a pineapple curry sauce. served with whipped potatoes and seasoned vegetables.

oven roasted and sliced over seared bok choy with a whipped sweet potato polenta. finished with a hoisin chili sauce.

farm raised king salmon cooked on a cedar chinook plank, with roasted new potatoes and asparagus. finished with a pinot noir beurre rouge.

grilled and served with diver scallops and tiger shrimp. finished with a spicy mango puree, whipped sweet potato polenta, and steamed broccolini.

steamed with ginger, garlic, mussels, tiger shrimp, black beans, and scallions. served with seasoned vegetables.

grilled and served in a saffron tomato seafood sauce. finished with steamed broccolini.

lemon peppered and pan fried snapper, served over whipped potatoes and seasoned vegetables. finished with a citrus beurre blanc.

an 8 oz. center cut filet, grilled, then finished with a mushroom demi-glace, crumbled gorgonzola, whipped potatoes, and asparagus.

served over a cajun creole shrimp sauce and garnished with julienne peppers. finished with whipped potatoes and vegetables.

served with tiger prawns in a roasted red pepper sauce, and finished with grated romano cheese.

trout topped with crab meat and cooked on a cedar chinook plank. finished with chili cream sauce, roasted potatoes, and asparagus.

an 8 oz. filet and a 1/2 pound of king crab served with drawn butter and demi glace. finished with whipped potatoes and asparagus.