Homard en Croute:
South American 10 oz Lobster tail
encased in a pastry shell, oven
roasted with a filling of citrus butter
and fresh parsley
Raie a la Meunier au Beurre Noire:
Skate wing lightly
sautéed, finished with infused butter,
white wine, parsley, capers and
lemon
Darne de Saumon Poche au Nantaise:
Atlantic Salmon
Poached in a white wine court boullion, garnished with
Gulf pink
Shrimp, finished with a lobster sauce Newburg with crayfish
Truite Saumonnee en Croute:
Filet of fresh steelhead
salon trout, stuffed with asparagus and sea scallop medallions,
enveloped in pastry and oven poached in its own juices with butter
Cobia a la Meunier:
Fresh filet steak of Gulf coast Cobia,
lightly sautéed with butter,
lemon, white wine, parsley and capers
Pompano Amadine:
Fresh filet of Gulf caught Pompano
sautéed in beurre noire with
parsley and topped with salt grilled
almonds
Lotte en Papillote:
Fresh filet of Monkfish, cooked in
parchment paper with shallots,
green peppers and tomato concasse
Espadon Poive Vert au Beurre:
Fresh Swordfish pan seared and finished
under the broiler and Brushed with green peppercorn butter
Tilapia a la Provencale:
Filet of farm raised Tilapia sauteed in a traditional Provencale
sauce of White wine, tomatoes, garlic and parsley
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