Seafood

6 ounce lobster tail set on top of in-house made tagliatelle pasta with Spanish serrano ham, cherry tomatoes, and diced sweet peppers all tossed in a French tomato sauce and tomato butter.

Considered one of the “Chef’s” salmon with the highest levels of Omega 3 of any salmon, yet mild and delicate. Oven finished with white wine and herb butter. Garnished with diced vine ripen tomatoes and finished with a lemon caper citrus beurre blanc sauce. Served with jasmine Rumi saffron rice and fresh seasonal vegetables.

Topped with our shrimp and crabmeat stuffing and citrus beurre blanc served over sautéed spinach.

Two large skewers of freshly cut Ora King salmon, giant fresh shrimp, lobster tail meat, plus selection of our available fish drizzled with yuzu beurre blanc.  Served on saffron jasmine rice and sautéed seasonal vegetables.

Seven jumbo fresh shrimp served with saffron jasmine rice and grilled asparagus. Accompanied with our three house dipping sauces or our citrus beurre blanc respectively.

Our culinary team will roast, grill, or sauté your choice from any of our fresh fish selections. Served with a lemon wedge, a sprinkle of herbs and spices with your choice of sautéed spinach or seasonal vegetables.

Chilean Sea Bass pan seared and coated in a shallot aioli and crusted with Texas pecans then set on a bed of Parmigiano Reggiano risotto.

Cold-water lobster tail served classic style topped with sweet peppers, button mushrooms, and a Cognac and dijon mustard liaison sauce gratinéed with Parmigiano Reggiano cheese served over classic risotto.