A sampling of specials we run from time to time:
HAWAIIN NARAIGI (ORANGE STRIPED MARLIN)
Served ‘Sashimi’ style, with roasted red pepper aioli, avocado and toasted sesame seeds
SHRIMP CEVICHE COCKTAIL
Wild pacific white shrimp, red onion, red pepper, cilantro, lime, red wine vinegar, garnished with sliced avocado and tortilla strips
AUSTRALIAN WAGYU
Char-Broiled Cap of the Ribeye, served with a Burgundy reduction
CHILEAN SEABASS
Char-Broiled, served over steamed leeks, topped with crispy Pancetta
and finished with a plum wine butter sauce
MUSCOVY DUCK BREAST
Oven roasted and sliced thin, finished with a dried cherry brandy demi-glace
PACIFIC SWORDFISH
Char-Broiled, served with a tomato-caper buerre blanc and toasted pine nuts
HAWAIIAN ESCOLAR
Pan-Seared, served with three sautéed wild pacific white shrimp, over Basmati rice
and finished with a lobster brandy bisque
ATLANTIC STRIPED BASS
Pan-Seared, served with three sautéed wild pacific white shrimp, over Basmati rice
and finished with a mild yellow curry sauce
ATLANTIC SKATE WING
Pan-Seared, served over steamed leeks and finished with a Meyer lemon Buerre Blanc
BISON SHORTRIBS
Slow braised seven hours, served over Jalapeño/Cheddar grits
and finished with a red wine reduction & crispy oyster mushrooms
SEAFOOD PASTA
Crab, Shrimp, Scallops, Mussels and fresh fish, served over angel hair pasta
in a spicy chipotle tomato cream sauce
BEEF WELLINGTON
Seared beef tenderloin & black truffle pate’ baked in a flaky pastry crust,
served with a green pepper demi-glace