SEAFOOD, HOT

SAMPLE Dinner & Lunch Menus

BAKED SALMON
   Baked salmon filet with a cranberry glaze OR lemon zest & dill.

SEAFOOD KABOBS
   Shrimp and scallops skewered with a variety of vegetables and grilled on site.

ROASTED FISH FILLETS
   Snapper, flounder, or orange roughy topped with lemon, dijon mustard and chopped dill.

MARYLAND CRAB CAKES
   Freshly made crab cakes blended with dijon & old bay, lightly breaded, sautéed and served with a lemon-basil aioli.

BAKED TILAPIA FILLETS
   Baked tilapia with a wild mushroom cream sauce OR lightly breaded with orange honey and a crumb topping.

MUSSELS PUTTENESCA
   Tender New Zealand Greenshells in a tomato sauce blended with white wine, capers, anchovies & kalamata olives.

SHRIMP JAMBALAYA
   Shrimp, sausage, onion, green pepper, tomato and rice flavored with Tabasco, Worcestershire and thyme.

RED SNAPPER & VEGETABLES
   Fresh fillets topped with julienne of scallions, carrots & celery oven-poached in light lime-sesame sauce.

CHILEAN SEA BASS
   Sea bass with lemon-pepper crust & caper butter sauce.

SEAFOOD, COLD

 SAMPLE Dinner & Lunch Menus

POACHED SALMON
   Fresh poached salmon served room temperature with a yogurt dill sauce.

MEDITERRANEAN SALAD
   Shrimp and crabmeat, red and green peppers, scallions, black olives, fresh basil and a vinaigrette dressing.

TUNA NICOISE
   Tuna blended with black olives, red pepper, relish, red onion and a lemon dijon dressing.