Seafood
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
Day Boat Sea Scallops and shrimp
Description: 3 U/10 Sea Scallops seared to perfection, with 2 shrimp over truffle corn puree, roasted wild mushroom, bacon lardons, heirloom tomato, mashed potato with a walnut sage butter sauce.
Garnish: Chives, truffle oil, and micro greens
Additional Information: Melted brown butter left over medium heat to slowly caramelize and toast the milk solids giving it a toasted hazelnut characteristic that pairs well with seafood and accentuated by citrus, commonly referred to as buerre noisette in French cooking.
Fire Back Question: N/A
Allergies: Dairy, shellfish, seafood, citrus, seeds
Station: Fish
Cook Time: 14-18 minutes
Table marking: Fork, butter knife
Miso Glazed seabass
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: Cilantro oil and fresh pulled cilantro leaves
Fire Back Question: N/A
Allergies: Seafood, soy, garlic, peppers
Station: Fish
Cook Time: 12-14 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 a horseradish, tarragon, buerre blanc sauce
Garnish: Paprika oil, 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
* Horseradish sauce consists of lemon butter infused with horseradish and fresh tarragon
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
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
lobster mac and cheese carbonara
Description: Our signature Lobster Mac n Cheese (4 oz of lobster) tossed with wild mushrooms, bacon, peas, and topped with garlic parmesan breadcrumbs.
Garnish: Parsley
Additional Information: 5 cheeses are Havarti, White American, White Cheddar, Mascarpone, and Parmesan.
Fire Back Question: N/A
Allergies: Shellfish, gluten, dairy, mushrooms, garlic, pork
Station: Hot apps
Cook Time: 6-10 minutes, depending on cook temperature
Table marking: Fork
Aloha blackened Salmon
Description: 7 oz Blackened salmon served over sautéed spinach, quinoa, roasted garlic, roasted red peppers, topped with mango salsa,
drizzled with an Aloha sauce.
Garnish: Paprika Oil, Grilled lemon and micro cilantro
Additional Information: Aloha Sauce is a sweetened teriyaki
Fire Back Question: At what temperature would you like your salmon prepared?
Allergies: Seafood, garlic, onions, peppers, mango
Station: Fish
Cook Time: 12-15 minutes; prepared medium unless specified otherwise
Table marking: Fork, butter knife
Tuscan herb grilled trout
Description: Snake River Valley. 9-10 ounce skin on trout filet topped with spinach and roasted tomato tapenade, served with jasmine rice and lemon butter.
Garnish: Lemon, basil oil, micro greens
Additional Information:
Fire Back Question: N/A
Allergies: Fish, garlic, onion, dairy, tomato
Station: Grill Station
Cook Time: 15 minutes
Table marking: N/A
Fresh 2 Pound Steamed Maine Lobster
Description: Whole, fresh, steamed 2 pound Maine Lobster. All preparations are served with warm drawn butter, lemon and side of Fried Rice.
CRACKED – Shells on, pre-cracked in the kitchen for easy removal
OUT – Claw and knuckle meat removed and placed in the body cavity
STUFFED (+$12) – Claw and knuckle meat removed, placed in the body cavity, stuffed with crab stuffing and baked
Garnish: Lemon
Additional Information: N/A
Fire Back Question: Would you like your lobster cracked, out of the shell, or baked and stuffed?
Allergies: Shellfish, dairy (butter on the side), gluten (for stuffed)
Station: Back line
Cook Time: 12-15 minutes
Table marking: Cocktail fork, shell bowl (if serving cracked or in), lobster crackers (if serving cracked), butter warmer
Rockefeller baked mahi
Description: 7oz Mahi topped with Rockefeller topping and two ounces of lump crab. Served over mashed potato and drizzled with lemon caper butter.
Garnish: Paprika Oil, Grilled lemon and parsley
Additional Information: Rockefeller topping includes, chopped spinach, a seasoned cream sauce and anisette.
Fire Back Question: N/A
Allergies: Shellfish, dairy
Station: Grill Station
Cook Time: 5 minutes
Table marking: Dinner Fork and Dinner Knife