Vol-Au-Vent of Seafood
Shrimp, salmon, scallops, and white fish, served in a puff pastry shell, with two sauces; Herb butter and roasted red bell pepper.

Broiled Rainbow Trout
Served on julienne of vegetables and shitake mushrooms with a caper meuniere butter.

Tilapia Molokai
Rolled in crushed cashews, served on wilted spinach and red onions. Served with a lime ginger butter and grilled pineapple.

Grilled Salmon
Served on pearl pasta with a vegetable, court-bouillon.

Smoked Salmon Fillet
House smoked salmon served on a quinoa and vegetable pancake with a caper dill sauce garnished with fresh horseradish.

Cornmeal Crusted Catfish
Filled with cilantro and roasted vegetables and topped with a creole shrimp sauce.