Seafood Entree Plates and Platters

Mole spiced pan-seared Sea Scallops,

with sauteed hominy, stewed tomatoes in a mulato chilli cream sauce

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Tuna Carpaccio

with a green olive tapenade, cucumber brunoise, stella cladente, and buttered croutons

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"Scaled" Market Fish

Pan Seared and Scaled with Yukon Gold Potatoes, Served with a Mirliton Cream Sauce
Artichoke Hearts, Edamame, and Prosciutto

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Pan Seared Halibut

over layered squash and roasted tomato concasse with choron sauce

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Pan Seared Salmon

Over a crisp polenta cake
Finished with a saffron tomato broth, sautéed leek and sugar snap peas
2007 Oppenlander and 2007 Toulouse Pinot Noirs

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Ceviche of Sea Scallop

Served in a grapefruit, lime, and fennel marinade, avocado, Mendocino sea salt
Over a light salad of shaved pickled fennel, and fresh grapefruit supreme’s
2007 Venturi Sauvignon Blanc

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Ravioli

Lobster and crab stuffed ravioli in a saffron cream sauce
finished with a tomato concasse

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Fruits de Mer~ Fruits of the Sea

Red Snapper, Wild Mendocino caught Dungeness Crab, Wild prawns, bay scallops,
dressed with a meyer lemon beurre blanc, paysenne turnips and rutabega, brussel sprouts,
finished with a rich tomato, crab, and shrimp reduction