Soups and Starters

• Hawaiian Style Ahi Poki Martini
• Crab Bisque
• Scott's Clam Chowder
• Crab Cakes
• Togarashi Seared Ahi Tuna
• Rock Shrimp Potstickers

Entrees

• Macadamia Nut Halibut
• Petrale Sole Dore
• Salmon Entree

Pastas

• Capellini Provencale

Sauces and Dressings

• Cioppino Sauce
• Caesar Dressing
• Thai Chili Butter Sauce
• Louis Dressing
• Orange Basil Vinaigrette
• Burnt Orange Citronette
• Skirt Steak Marinade

Desserts

• Chocolate Lava Cake
• Raspberry Jack

Chef's Recipe Series

Cioppino Sauce

• 2 cups Sliced Fennel bulb
• 1 1/2 Cups Sliced Onions
• 3 tblsp Herbs de Provence
• 1 cup Italian Parley chopped
• 1 ea Bay Leaf
• 1 tsp. Fennel Seed
• 2 tsp. Chopped Garlic
• 1 oz Shrimp Bouillon Cubes
• 1 oz Clam Bouillon Cubes
• 1 cup Red Wine
• 1/4 cup Tomato Paste
• 3 16oz Cans Stewed ( or Roasted) Tomatoes
• 2 cups Water
• Salt and Pepper

Saute onions and fennel for 5 minutes over medium high heat. Add all herbs and continue to cook for 3 mintues. Add red wine, shrimp, and clam bouillon cubs, tomato paste and bring to a boil. Add tomatos, water, and simmer for 45 minutes to an hour. Salt and pepper to taste.