Lightly gilled with parsley butter

A combination of halibut, seabass, swordfish, clams, shrimp and calamari sauteed with extra virgin olive oil, garlic, white wine and plum tomatoes over a bed of imported aborio rice

Jumbo shrimp sauteed in garlic butter and white wine, served over a bed of aborio saffron rice

Fresh halibut gently grilled and garnished with parsley butter

Sauteed in a fresh lemon and white wine sauce

Salmon and cream spinach wrapped and baked in a light puff pastry

Fresh Chilean seabass sauteed in extra virgin olive oil, garlic, white wine, mushrooms and a touch of marinara sauce on a bed of aborio rice

Baby lobster sauteed in extra virgin olive oil and roasted garlic butter served on a plank

Halibut, seabass, swordfish, clams, jumbo shrimp and calamari in our tomato and saffron broth served with crostini bread

One and a half (1 ½) pounds of fresh Alaskan king crab legs, steamed and served with lemon and drawn butter

A combination of our three (3) most requested seafood specialties

Fresh fillet of sole stuffed with lobster, crab and shrimp then oven baked to a golden brown

Thinly sliced swordfish filled with shrimp, capers, a blend of grated imported cheese, then rolled and lightly grilled and topped with extra virgin olive oil

Thinly sliced swordfish sauteed in our fresh lemon and white wine sauce topped with imported Italian capers

A 10 oz loin of swordfish marked on the charbroiler, then oven baked and finished with a light tomato glaze

Medallions of lobster napped with a cognac scented sauce then baked in the original shell

Spiny lobster broiled and served with clarified butter

Petite Filet mignon topped with our port wine reduction sauce and a half spiny lobster served with clarified butter

Whole pink abalone, lightly breaded then sauteed in extra virgin olive oil. The ultimate delicacy