Seafood Entrees

* indicates seasonal items

Artichoke Salmon	petite fillets of Northwest salmon with mushrooms and an artichoke-basil buerre blanc
Chardonnay Poached Salmon	whole sides of Northwest salmon poached with chardonnay and served with your choice of sauce: citrus hollandaise, fruit salsa, or traditional dill-cucumber sauce
Pernod Salmon	Northwest salmon fillets marinated in fresh herb duxelle, oven roasted, and served on a bed of wilted spinach with a Pernod liquer hollandaise
Rhubarb Peppercorn Salmon *	petite Northwest salmon fillets with a rhubarb confit and a creamy peppercorn sauce
Salmon Martinique	petite fillets of Northwest salmon roasted with Caribbean spices, lime, ginger and scotch bonnet peppers served with a tropical fruit salsa
Salmon Salsa Verde	oven roasted petite fillets of Northwest salmon coated with fresh cilantro-lime butter and topped with a tomatillo & green chile salsa
Sichuan Pepper Salmon	pepper crusted Northwest salmon baked until flaky drizzled with a sherry-ginger beurre blanc
Teriyaki Salmon	petite fillets of Northwest salmon slow roasted with our own soy-ginger marinade
Halibut Toscani	potato crusted halibut fillets with julienne vegetables and sundried tomato buerre blanc
Halibut with Toasted Pecan Butter	roasted halibut drizzled with a sensuous champagne cream and garnished with spiced pecans
Dungeness Crab Cakes	a rich blend of crab, shredded vegetables, and bread crumbs served with your choice of sauce: apple chutney, romesco, spicy remoulade or traditional whole grian mustard
Prawn Paella Margaritas	tiger prawns, chorizo sausage, and vegetables sauteed tableside and served in a margarita glass over saffron rice with a chili-lime crème
Swordfish with Mango Salsa	swordfish topped with a salsa of mangos, pineapple, cilantro, onions and chili peppers
Pacifc Rim Tuna	ahi tuna roasted with sesame red pepper sauce and scallions
Mediterranean Tilapia	white fish baked in a romesco style sauce with tomatoes, rosted red pepper, olives, artichoke hearts, and sliced almonds served on a bed of hered cous cous
Sole Almandine	fillets of sole coated with sliced almonds and baked with a rich butter herb sauce
Red Snapper Amore	petite fillets of herb roasted snapper served with a passionfruit buerre blanc
Snapper Picatta Tulips	Fillets of local red snapper rolled with artichoke and capers topped with a lemon buerre blanc
Cedar Planked Salmon	Petite fillets of northwest salmon roasted on cedar planks served with a pear cider glaze.