ENTREES

Salmon (Alaskan Troll King) spinach, fingerling potatoes, rosemary tomato bordelaise

Tuna (Hawaiian Ahi) pea shoots, shiitakes, yuzu vinaigrette, ginger orange soy, wasabi potatoes

Trout (Tasmanian Ocean) smoked bacon, baby turnips, Swiss chard, apple cider beurre nantais

Snapper (Hawaiian Uku) blood oranges, Asian pears, lemongrass lime leaf crab consommé

Scallops (Baja Bay, Sea) truffled butternut squash, foie gras, chanterelle mushrooms, demi- glace

Ono (Hawaiian Troll) grilled baby bok choy, coconut basil jasmine rice, passion fruit vinaigrette

Sablefish (Alaskan “Black Cod”) prosciutto, heirloom beans, cipollini onions, sage rhubarb broth

Whole Fish (Co. Stripped Bass) tree ear mushrooms, snap peas, rice stick noodles, mirin garlic chili

Whole Lobster (Kittery Maine) truffle French fries, garlic spinach, drawn butter

Seafood Pasta, lobster, scallops, mussels, shrimp and sablefish, braised fennel, saffron broth

Beef Tenderloin (Pennsylvania) fingerling potatoes, wild mushrooms, truffle oil, port wine sauce
add grilled lobster tail or grilled shrimp