P.E.I. Mussels Sautéed with Garlic, Shallots, Mixed Peppers, Chopped Onions in a Fire Roasted Tomato Pernod Sauce, Toasted Bread
Tiger Shrimp Pesto Farfalle
Jumbo Shrimp Sautéed with Garlic, Shallots, Mixed Peppers, Spanish Onion, Artichoke Hearts, Sundried Tomatoes in a Fresh Basil Pesto on Bow Tie Pasta with Crumbled Goat Cheese
Plantain Crusted Rainforest Tilapia
Tender Flaky Filet coated with Golden Plantains, Pan Seared topped with Tropical Fruit Salsa, Served with Seasonal Cous Cous & Sautéed Spinach
Coquille Saint Jacques*
Jumbo Diver Scallops Lightly Seasoned & Pan seared to Perfection Finished with a Sambuca Flambé served with Sautéed Spinach & Key Lime Cilantro Rice & Red Beans
Roasted Caribbean Lobster Tail*
Jumbo Spiny Lobster Tail, Butter Basted then Roasted to Perfection & served on a Bed of Sautéed Spinach & Saffron Rice & Red Beans, with a Hot Scampi Butter Sauce