shrimp dinner

Chef's Recipe Series

Salmon Entreé

  • ¼ cup ground coriander
  • ¼ cup ground fennel seed
  • 2 tea. Ground cumin
  • 1 tea. Fresh sage
  • 1 tea. Fresh rosemary
  • 2 tea. Fresh parsley
  • 1 tea. Fresh thyme
  • ½ tea salt

Mix first three ingredients with salt, and add finely chopped herbs. Rub on edges of 6-7 oz. Portion of salmon. Broil or BBQ for best flavor. Place on top of garlic mashed potatoes ( Just add roasted garlic to your favorite mashed potatoes.) Top with grilled veg concasse, basil aioli, and steamed leeks. Finish by ladling demi glace around potatoes.

Demi Glace:

Need to buy from store. Look for Knore brand and make as suggested. Take 2 cups red wine, reduce by ¾ and add to demi glace. (We make ours from scratch, but it takes about 48 hours to finish and is quite detailed.)

Veg Concasse:

Take one or two of each of the following:

  • zucchini
  • yellow squash
  • Japanese egg plant
  • red bell pepper

Slice veg ¼ inch thick length ways lightly oil, salt and pepper and BBQ a little for flavor and color but don’t turn to mush. Cool and dice ¼ x ¼ inch. Heat back up prior to topping fish.

Basil Aioli:

  • 2 tbl. fresh basil
  • 1 tbl. fresh parsley
  • 2 tbl. green bell pepper
  • ½ tea. Jalapeno
  • 1 tea. Garlic
  • 1 tbl. red vinegar
  • olive oil to emulsify
  • 1 cup mayo

Place first six ingredients into blender and slowly add oil until blended, place aioli into bowl and fold in mayo.

Steamed Leeks:

Fine Julian whites of a leek and steam or blanch in hot water (just lightly — not too long, or color and texture will be affected).

Hours

Lunch

  • Mon – Sat  11am – 3:30pm

Dinner

  • Mon – Sat  3:30pm – 10pm
  • Sunday  4pm – 9pm

Happy Hour

  • Monday  3pm – 10pm
  • Tuesday  3pm – 7pm
  • Wednesday  3pm – 7pm
  • Thursday  3pm – 7pm
  • Friday  3pm – 7pm
  • Saturday  11am – 5pm
  • Sunday  4pm – 9pm

Bar Specials

  • Monday Sliders  3pm – 9pm
  • Taco Tuesday  3pm – 9pm
  • Wild Shrimp Wednesday  3pm – 9pm
  • Shuck’em & Shake’em Thursday  3pm – 9pm