THAI
RED CURRY SHRIMP AND SCALLOPS GULF
SHRIMP AND SEA SCALLOPS SAUTEED IN SASAME OIL WITH
GARLIC, SCALLIONS, CARROTS, PEPPERS AND SUGAR SNAP
PEAS. SIMMERED IN A SPICY COCONUT RED CURRY
SAUCE AND SERVED AROUND AN ISLAND OF STEAMED WHITE
RICE.
17.99
GRILLED SWORDFISH CENTER CUT SWORFISH BRUSHED
WITH AN ORANGE CILANTRO PESTO AND GRILLED OVER
AN OPEN FLAME SERVED OVER SEASONED BABY GREENS.
21.99
SWEET POTATO CRUSTED SALMON SALMON FILLET COATED WITH
OUR SHREDDED SWEET POTATO MIXTURE, PAN SEARED, AND
FINISHED IN THE OVEN. NESTLED ON A BED OF FIRE ROASTED
CORNAND BLACK BEAN SALSA AND DRIZZLED WITH CHIPOTLE
RANCH SAUCE.
17.99
SMOKE’N SKEWERS FRESH GRILLED GULF SHRIMP,
SEA SCALLOPS AND SPICY ANDOUILLE SAUSAGE BRUSHED
WITH CHIPOTLE PEPPER AND TEQUILA LIME SAUCE. GRILLED
OVER AN OPEN FLAME AND SERVED WITH OUR ROASTED
CORN AND BLACK BEAN SALSA.
18.99
WOOD OVEN BAKED HADDOCK
FRESH ATLANTIC HADDOCK
FILLET BRUSHED WITH A LEMON AND HERB BUTTER,TOPPED
WITH OUR SPECIAL CRUMB MIXTURE AND BAKED IN THE
WOOD OVEN.SERVED WITH FRESH LEMON.
16.99
PANKO AND COCONUT
CRUSTED TUNA FRESH TUNA SEASONED AND COATED
WITH PANKO CRUMBS AND COCONUT ACCOMPANIED BY A SOY
PINEAPPLE DIPPING SAUCE.
21.99
CARIBBEAN STYLE
SALMON
PAN SEARED SALMON GLAZED WITH A PINEAPPLE CHILI
SAUCE TOPPED WITH
OUR MANGO MELON SALSA.
16.99
OUR
FISH AND SEAFOOD ITEMS CAN BE PREPARED IN
A VARIETY OF WAYS:
RUBBED WITH
CAJUN SEASONING, PAN BLACKENED OR CHAR-GRILLED
AND TOPPED WITH ROASTED RED PEPPER AIOLI SAUCE
RUBBED
WITH OUR PACIFIC ISLAND SPICE RUM, CHAR-GRILLED
AND BRUSHED WITH A HOISIN-PINEAPPLE BARBECUE
GLAZE, SERVED WITH A PINEAPPLE WEDGE
COATED WITH OUR JAMAICAN JERK SPICE
RUB, CHAR-GRILLED AND DRIZZLED WITH COOL SAUCE
BRUSHED
WITH LEMON AND HERB BUTTER AND GARNISHED WITH
A LEMON WEDGE
BASTED
WITH OUR SPICY TAMARIND BASED BASSA-BASSA
SAUCE AND SERVED WITH MANGO MELON SALSA
ALL
OF THE ABOVE ENTREES ARE SERVED WITH FRESH
VEGETABLE OF THE DAY OR 5 VEGGIE SLAW AND
YOUR CHOICE OF RICE & BLACK BEANS, MASHED
RED SKIN POTATOES, WOOD ROASTED POTATOES
OR FRENCH FRIES.
SEASONAL SALAD MAY BE ADDED FOR $2.99
THERE WILL BE $1.99 FEE FOR PLATE SPLITTING
ON ALL ENTREES.
