Changing things up …

Saturday, February 9, 2019

1) Baked French Brie                     

Pistachio herb panko crusted with 2 sauces: Raspberry Spiced Rum Habanero & Spiced Grand Marnier Orange; garnished with fresh apple

2) Surf & Turf                                                                 

7oz USDA Choice Filet Mignon served with a Dijon Cognac Sauce & a Petite 4oz cold Water Lobster Tail poached in champagne butter

3) Twin Lobster Tails                   

Two Petite 4oz Cold Water Lobster tails poached in Champagne Butter

4) Fresh Australian Barramundi                               

Oven Roasted with a Black Garlic Pesto

5) Fresh Arctic Char         

Pan Seared served over a Butternut puree with a Coconut lime broth And sautéed Fava been and baby Bok Choy


  • Oysters


1) GLACIER BAY from Bedec Bay, New-Brunswick, Canada

Glacier Bay oysters grow slowly in a nutrient-rich environment and mature for about 7 years suspended and rocked by the bay’s water. Its soft and plump flesh, presents a vivid, well defined flavor, with subtle fruity pear-like overtones.

2) WILLAPA BAY OYSTER Washington Coast Willapa Bay Oysters have full, firm meats with a light brininess, sweet flavor and cucumber finish.

3) Oysters Barcat Chesapeake Bay (Virginia), The Barcat oyster are mildly briny with a clean, crisp finish..

 4) Kumamoto Washington , Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish.

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