Seafood
Tropical teriyaki broiled north atlantic salmon
Description: 8 ounces of Salmon glazed with Tropical BBQ Sauce, over Toasted Almond Slaw. Salmon topped with Mango Salsa garnished with Micro Cilantro.
Garnish: Micro Cilantro
Additional Information: Tropical BBQ Sauce ~ Rum, Pineapple Juice, Whole Pineapple, Dark Brown Sugar, BBQ Sauce, Honey, Ketchup, Chili Sauce, Worcestershire, Jerk Marinade, Garlic Powder, Onion Powder, Curry Powder, Salt.
Fire Back Question: N/A
Allergies: FinFish, onions, garlic, citrus, peppers,
Station: Broiler
Cook Time: 10-12 minutes
Table marking: Fork, butter knife
Miso glazed chilean sea bass
Description: 8 oz Chilean seabass, over warm lo mein noodles, baby kale, peppers, wild mushrooms with a miso-sake sauce, topped with ginger pepper relish.
Garnish: Micro Cilantro
Fire Back Question: N/A
Allergies: Finfish, garlic, peppers, Eggs, Dairy
Station: Fish
Cook Time: 12-14 minutes
Table marking: Fork, butter knife
parmesan crusted flounder
Description: 8 oz Parmesan crusted Flounder, Shaved Fennel and Carrot Salad, Mashed Potatoes, Garlic-Lemon Butter Sauce
Garnish: Micro Cilantro
Fire Back Question: N/A
Additional Information: Shaved Fennel Carrot Salad - Fennel, Carrots, Rice Vinegar, Tuna Oil MixLemon
Garlic Lemon Butter Sauce ~ Lemon juice white wine, yellow onion, shallots, garlic clove, salt, heavy cream, butter
Allergies: Finfish, garlic, citrus, Dairy, onions, Gluten
Station: Fish
Cook Time: 12-14 minutes
Table marking: Fork, butter knife
roasted caribbean snapper & lump crab meuniere
Description: 8 oz Lane Snapper Filet, 2oz Lump Crab, Jasmine Coconut Rice, Haricot Vert, Roasted Shallot, Meuniere Sauce
Garnish: Chopped Parsley & Micro Cilantro
Fire Back Question: N/A
Additional Information: Meuniere Sauce ~ Worcestershire, Yellow Onions, Bay Leaves, Lemon, Heavy Cream, Butter, Cajun Seasoning
Allergies: Finfish, citrus, Dairy, onions, Shellfish
Station: Fish
Cook Time: 12-14 minutes
Table marking: Fork, butter knife
florida grouper
Description: 8oz Grouper Filet, Coconut Lemongrass Sauce, Curry Oil, Tropical Black Lentils, Shaved Fennel and Carrot Salad
Garnish: Micro Cilantro
Fire Back Question: N/A
Additional Information: Coconut Lemongrass Sauce ~
Tropical Black Lentils ~ Black Lentils, Red Onion, Brunoise Red Pepper bell, cut in small dice Pineapple, Roasted Coconut Flakes, Cilantro
Allergies: Finfish, citrus, Dairy, onions,
Station: Fish
Cook Time: 12-14 minutes
Table marking: Fork, butter knife
colossal seared sea Scallops
Description: 4 ea U/10 Sea Scallops seared to perfection, Celery Root Puree, Roasted Shallot Confit, Lemon Butter Beurre Blanc, Caviar, Chives
Garnish: Caviar, Chives, micro greens
Additional Information: Lemon Butter Sauce ~ Lemon juice white wine, yellow onion, shallots, garlic clove, salt, heavy cream, butter
Celery Root Puree ~ Celery Root, Yukon Gold Potatoes, butter, heavy cream, salt
Fire Back Question: N/A
Allergies: Dairy, shellfish, seafood, citrus
Station: Fish
Cook Time: 14-18 minutes
Table marking: Fork, butter knife
Floribbean Mahi Mahi & Sauteed Shrimp
Description: 8 oz Mahi Mahi Filet, 16/20 Shrimp P/D T/Off, Tropical Black Lentils, Mango Salsa, Coconut Rum Sauce,
Garnish: Parsley micro greens
Additional Information: Tropical Black Lentils ~ Black Lentils, Red Onion, Brunoise Red Pepper bell, cut in small dice Pineapple, Roasted Coconut Flakes, Cilantro
Mango Salsa ~ Red Onion, Mango, Jalapeno, Mango Puree, Lime Juice, Sweet Chili Maploy, Red Bell Pepper, Cilantro, Green Onion.
Fire Back Question: N/A
Allergies: Dairy, shellfish, seafood, citrus
Station: Fish
Cook Time: 14-18 minutes
Table marking: Fork, butter knife
sandbar STUFFED shrimp
Description: 4 U-12 shrimp over Yukon mashed potatoes, topped with tarragon-blue crab and shrimp stuffing and drizzled with remoulade vinaigrette, topped with toasted breadcrumbs and chives
Garnish: Chives, and breadcrumbs directly on shrimp
Additional Information: * Tarragon blue crab stuffing consists of béchamel sauce, thickened with panko breadcrumbs and mixed with blue crab, shrimp, and fresh tarragon
* Remoulade Vinaigrette consists of red onion, chives, Sambal Oelek sauce, creole mustard, red wine vinegar, olive oil, sugar, garlic cloves, red pepper flakes.
Fire Back Question: N/A
Allergies: Shrimp, crab, shellfish, dairy, gluten, onion, garlic
Station: Fish
Cook Time: 12-14 minutes
Table marking: Fork, butter knife
Broiled Swordfish
Description: 8 ounces of swordfish broiled to perfection, topped with roasted corn pico de gallo, avocado crema, 5 each - 16/20 ancho rubbed shrimp, fresh cilantro and finished with chimichurri.
Garnish: Cilantro
Additional Information: You can replace the shrimp with Lump Crab Meat
Fire Back Question: N/A
Allergies: Fish, onions, shellfish, avocado
Station: Broiler
Cook Time: 14-18 minutes
Table marking: Fork, butter knife
Citrus Blackened Seared Tuna
Description: 8 ounces of Yellowfin Tuna, sushi grade, with an avocado cilantro crema, cucumber tomato mango ginger salsa, orange yuzu soy.
Garnish: Pickled ginger relish, cilantro
Additional Information: N/A
Allergies: Seafood, soy, gluten, onion
Station: Fish
Cook Time: 8-12 minutes, depending on cook temperature
Table marking: Steak knife
fish & chips
Description: 8 ounces of Cod filet, Beer Batter, Ramekin of Tartar Sauce topped with Chopped Jalapeno, Malt Vinegar Aioli, French Fries, Coleslaw, Ramekin of Ketchup
Garnish: Chopped Parsley & Lemon Wedge
Additional Information: N/A
Allergies: Finfish, gluten, onion
Station: Fry
Cook Time: 7-8 minutes
Table marking: Knife & Fork