from gaff to plate

Garlic Herb Roasted Oysters

Fresh Sea Bass Picatta

Sculpin/Leek and Bacon Sauerkraut

Red Miso Glazed Grouper

Salmon with Braised Red Cabbage and Red Wine Sauce

Roasted Robalo with Asparagus Salad/Lobster Vinaigrette

Grilled Cobia/Saffron Risotto/Blood Orange-Carrot Broth

Grilled Halibut with Roasted Cauliflower Steak and Fried Tomato Salad

Summer Cioppino

Lemon Pepper Grilled Shrimp/Citrus Salad

Roasted California White Sea Bass/Carrot-Ginger Sauce

Bistro Salad

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