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Seafood Paella - A traditional Spanish entrée combining saffron rice, Shrimp, scallops, snapper, mussels, chicken, Spanish chorizo, peppers, tomato, onion & garlic 18.00 / 24.00 Crab Cakes - Lump crab cakes topped with mango relish and avocado emulsion with accents of citrus beurre blanc. Served with almond crusted goat cheese pinwheel and crunchy mesclun greens in citrus vinaigrette 18.00 / 24.00 Pistachio Encrusted Arctic Char - Poached in white wine butter accompanied by red potatoes, olives and fennel resting in scallion-citrus sauce 24.00 / 32.00 Almond Crusted Snapper - Succulent fillet of red snapper pan fried and resting in a fresh clam and shrimp chowder with leeks and exotic mushrooms 22.00 / 30.00 
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Mediterranean Fresh Catch - Succulently baked fillet in white wine jus served with asparagus basmati rice accented with citrus sauce and topped with Mediterranean tomato calamatta olive relish Chef’s Ocean Trio - Seasoned jumbo shrimp stuffed with lump crab relish, topped with lobster mousse and baked to perfection. The ménage a trios rests atop potato medallions and sundried tomato finished with garlic & lemon beurre blanc 24.00 / 32.00 U10 Scallops - Delicately seasoned and pan seared. Supported by a foundation of chanterelle hash browns topped with prosciutto béchamel accented with lemon aioli 24.00 / 32.00
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