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

Crab Bisque

• 1 Quart of Heavy Cream
• 1 Gallon of Crab or Clam Broth/Stock

Marinara Sauce:

• 2 cups of Tomato Paste
• 1/4 cup Red Wine
• 1 Tbs. Garlic
• 1 Tbs. Italian Seasoning
• Pinch of Salt and Pepper
• 1 Bay Leaf

Roux:

• 1/4 Cup of Chopped Garlic
• 2 each yellow onions 1 lb. of Butter
• 1 lb. Flour
• 1 cup Brandy
• 1 cup Sherry
• 1 Tbs. Basil
• 2 Tbs. Cayenne Pepper
• 1 Tbs. Black Pepper
• 2 ea. Bay Leaf
• 1 Tbs. Thyme
• 2 each bouillon cubes
• 1 1/2 lb. Crab Meat, preferably Dungeness

Step 1
Make the Marinara Sauce and simmer for thirty minutes.

Step 2
In large stock pot, bring fish stock and cream to a biol.

Step 3
In a heavy sauce pan saute onions and garlic in butter until soft, add flour and cook until it has a light golden brown color with a "nutty flavor".
Add the hot stock and mix with a hand blender until smooth. Continue to cook over low heat.

Step 4
Add the Marinara Sauce to the Roux (stock and flour mixture) then add the herbs, spices, and bouillon cubes mixture. Continue to cook over low heat.

Step 5
In a small sauce pan "burn off" the alcohol from the sherry and brandy. Add to stock.

Step 6
Simmer for thirty more minutes. Add the crab and remove from the heat.