Shrimp cocktail on a bed of baby spinach leaves.

Grilled salmon with a kalamata olive, caper, anchovy, shallot, and garlic compound butter with a white bean ragout and wilted spinach sauteed in whole butter and seasoned roasted roma tomatoes.

 

Oysters with a mignonette sauce. 

Panko crusted flounder topped with a white wine butter sauce, Broccoli Rahbb, and white/wild rice pilaf.

 

Cajun spiced shrimp on a bed of sauteed spinach with cocktail sauce.

 

Blackened catfish, dirty rice and fried okra. 

Mussels that were steamed in a fennel poaching liquid, and french bread with olive oil, salt, and pepper then grilled. 

Flounder stuffed with a shrimp mousseline and shallow braised, red pepper cous cous, asparagus and a sauce made from the braising liquid thickened with cream and butter then reduced by half.

 

From left to right: Grilled tuna on top of a bed of soba noodle salad, crab cakes topped with a remoulade on top of a bed of vinegar slaw, and pan seared scllop with panchetta on a parsnip puree. 

Deep fried calamari. 

Tutto Mare. It is a seafood salad made with fettuccine in a white cream sauce, crab meat, scallops, shrimp, and mussels.