Grilled salmon fillet topped with a lemon dill butter sauce. Served with wild rice and sautéed green beans.
Coconut encrusted salmon fillet over wild rice risotto and asparagus with a pineapple citrus beurre blanc.
Blackened salmon fillet served over red rice risotto and broccoli. Finished with Cajun cream sauce.
Served with smashed potatoes and broccoli.
Fresh local grouper, almond encrusted, over wild rice risotto and asparagus. Finished with a beurre Grande Marnier and a balsamic reduction.
Fresh local grouper fillet. Served with wild rice and mixed vegetables.
Blackened Ahi tuna steak over red rice risotto, asparagus, and an avocado pico de gallo.
Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with ginger teriyaki broth.
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