Fish & Shellfish Entrees
Fresh New England Fish and East Coast Shellfish from Government Inspected Flats. Equadoran Gulf Shrimp in Large, Jumbo, Colossal, and Super Colossal sizes.
Schrod
• A Skinless Fillet Baked with Butter, White Wine, Seasoned Bread Crumbs (Baked Stuffed Schrod add $2.00) ~ $16.50
Yellow Tail Sole - (2) Two ounce to three ounce Skinless Fillets Stuffed with:
• Seafood Stuffing: Lobster, Crab, Scallops, French Bread, Shallots, Garlic, Butter, White Wine, Lemon ~ $18.00
• Tarragon-Sole Stuffing: Tarragon, Lemon Sole, French Bread, Shallots, Garlic, Butter, White Wine, Lemon Juice ~ $18.00
• Florentine: Spinach and Long Grain Rice with Shallots, Fish Stock ~ $18.00
• Rice: Wild Rice and Long Grain Rice with Shallots, Fish Stock ~ $18.00
• Divan: Broccoli and Cheese with Shallot ~ $18.00
Grey Sole - a Five to Six Ounce Skinless Fillet
• Francaise: Floured and Dipped in Egg, Pan Fried with Lemon and White Sauce ~ $16.50
• Mounierre: Floured, Pan Fried with Lemon, White Wine, Sliced or Slivered Almonds, Chopped Parsley ~ $16.50
Haddock
• A Skinless Filet Baked with Butter, White Wine, Lemon, Seasoned Bread Crumbs (Baked Stuffed add $2.00) ~ $16.50
• Bella Vista: A Skinless Fillet Baked with Brunoise Diced Tomatoes, Onions, Peppers, White Wine, Basil, Oregano, Garlic, Lemon, Lightly Coated with Bread Crumbs on Top ~ $16.50
• Francaise: A Skinless Fillet Floured and Egg Dipped, Sauteed with Lemon, White Wine, served with a light Wine Sauce ~ $16.50
Scallops
• Fresh Bay or Sea Scallops: Baked with Butter, alittle Garlic, Shallots, White Wine, Lemon Juice, with a light Bread Topping ~ $18.00
Shrimp - Gulf or Panamania Shrimp
• a La Grecque (Scampi): Six Jumbo or Four Colossal Shrimps Floured, Egg Dipped, and Pan Fried with Shallots, Shallots, Garlic, Chopped Parsley, Basil and a little Oregano, White Wine and Lemon ~ $19.00
• Dijonaise: Six Jumbo or Four Colossal Shrimps Marinated in a Dijon, Lemon, Parsley, and White Wine Marinade and Sautéed; served with a Sauce of the same Ingredients and Heavy Cream ~ $19.00
• Malaysin Grilled: Six Jumbo or Four Colossal Shrimps Marinated in a Pepper and Soy Sauce Marinade and Grilled Over Mesquite Coals ~ $21.00
• Cajun Grilled: Six Jumbo or Four Colossal Shrimps Marinated with Cajun Spices and Seasonings and Grilled ~ $19.00
• Baked Stuffed: Five Jumbo or Three Colossal Shrimps Stuffed with a Seafood and Bread Stuffing ~ $21.00
• Primavera: Six or Four Colossal Shrimps Sautéed with Broccoli, Onions, Zucchini, Summer Squash, Cherry Tomatoes, and Other Fresh Garden Vegetables, Seasoned with Garlic and Basil, served Over Linguine (With Basil Cream Sauce add $ 1.00) ~ $21.00
Bouillabaisse Parisienne - a Classic Fish and Shellfish Soup with:
• Lobster, Shrimp, Scallops, White Fish, Eel, Fish Stock, White Wine, Saffron, Herbs, and Seasonings Served with Garlic Toast ~ $19.00
• Caccuico : An Italian Version of Bouillabaisse with Lobster, Shrimp, Scallops, White Fish, Lobster Stock, White Wine, Tomato Fillets, Garlic, Basil, Fennel, Parsley, and Served with Garlic Toast ~ $19.00
Lobster - Native Chicken Lobster (1-to-1 1/4 lbs.)
• Boiled ~ Market Price
• Baked Stuffed ~ add $ 2.00
• Princess Baked Stuffed with Extra Lobster Meat, Shrimps, Scallops,
• Shallots ~ add $ 6.00
• Steamers with Broth and Drawn Butter, when available ~ Market Price
Salmon - a Skinless and Boneless Fillet
• Poached in a Cout Bouillion, Served with Your Choice of Sauces
• Baked: with Butter, White Wine, Lemon, Dill, and Lightly Breaded with Seasoned Bread Crumbs
• Whole Poached Salmon (Buffet Only): A Whole Norwegian or Atlantic Salmon Poached in a Court Bouillion and Served Cold on a Decorated Platter with Dill Sauce (Bearnaise Sauce add $1.00)
• Eight to Nine Pound Fish, Head and Tail on, eviscerated ~ priced per fish
• Ten to Eleven Pound Fish, Head and Tail on, eviscerated ~ priced per fish
• Coho Salmon: 8 Ounces Head and Tail on, eviscerated and is available as a plated entree or buffet
• Sockeye Salmon - Limited Availability
priced per person
