Fresh Skuna Bay Salmon                                

With a Macadamia Herb Panko Crust & A Champagne Citrus Beurre Blanc

Fresh ‘Barramundi’ Australian Sea-bass                    

Oven Roasted with a Black Garlic Pesto served over Grilled Baby Bok Choy served with a Fennel, Sundried Tomatoes Sherry wine reduction

Shrimp Cavatappi                                                    

6 tail off Jumbo Shrimp sautéed with Sundried Tomatoes, Portabella mushrooms, Bacon and tossed w/ Cavatappi pasta in smoked Gouda, Jalapeno, Tequila Cream Sauce

Garnish 

Smoked Gouda Shredded Potatoes with Grilled Jumbo Asparagus

Oysters

Willapa Bay Washington , Willapa flavor—lightly salty, sweetly cucumber, and delicate, as pure sea as you get in a Pacific oyster

MALPEQUE Prince Edward Island They are good transitional oysters, bigger and bolder than Beausoleils or Kusshis, but still light-bodied and clean on the finish. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness

Kaipara Oysters Northland, New Zealand Fluted Brown and purple shells: Flavor: Gentle yet intense brine with soft, creamy meats and a watermelon rind finish