DINNER MENU

Salads and Soups

Fish House Chowder - $10.00
Fresh seafood and black mussels stewed in a roasted garlic chardonnay cream sauce.

Red Pepper Bisque - $9.00
Garnished with roasted shrimp and chili aioli.

Crab and Corn Chowder - $8.00
Maryland Blue Crab and toasted corn simmered in a rich cream.

House Salad - $6.00
Hearts of Romaine lettuce with Roma tomatoes, diced peppers and your choice of dressing.

Fish House Caesar - $8.00
Crisp Romaine lettuce tossed in a homemade Caesar dressing. Finished with seasoned mackerel and grated Romano cheese.

Chevre and Gorgonzola - $9.00
Chevre and Gorgonzola cheeses over mixed greens tossed in a sundried tomato vinaigrette, Roma tomatoes and sun-dried cherries.

Buffalo Mozzarella - $8.00
Sesamed and served warm over mixed greens with aged Balsamic reduction, chopped Roma tomatoes and garlic olive oil.

Grilled Duck Salad - $12.00
Served over mixed greens with chopped mango and poached sweet potato. Finished with a housin dressing.

Appetizers

The Crab Cake - $8.00
Served over seared greens with chipotle mayonnaise and sliced peppers.

Tiger Cocktail - $15.00
Tiger Shrimp with cilantro dipping sauce.

Emerald Mussels - $11.00
Wild black mussels and New Zealand green lip mussels simmered in tomato-garlic white wine sauce

Smoked Salmon Croutons - $14.00
Finished with Red and Black caviar, Crème Fraiche and chopped chives.

Asparagus Pastry - $7.00
Over Saffron Beurre Blanc with crumbled chevre cheese. Finished with a sundried sauce.

Pan Fried Oysters - $11.00
Over a roasted pepper and tomato salsa.

Diver Scallops - $12.00
Grilled and served over roasted yellow pepper sauce.

Entrees

Plank Sea Bass - $30.00
Cooked on a cedar Chinook plank over a roasted yellow pepper saffron sauce, grilled Tiger Shrimp, asparagus and stuffed new potato.

Asian Tilapia - $19.00
Blackened and served over a Creole tomato and pepper sauce with baby shrimp. Finished with whipped potatoes and buttered vegetables.

Canadian Salmon - $25.00
Grilled with shrimp over whipped potatoes and steamed vegetables and finished with an orange pepper sauce.

Curry Sea Bass - $28.00
Sautéed with scallops and shrimp with a pineapple curry sauce with whipped sweet potatoes and seasoned vegetables.

Sablefish - $31.00
Pine nut encrusted, served over a sundried tomato sauce. Garnished with a Buffalo mozzarella and dried cherry roasted red onion.

Bluefin Tuna - $34.00
Grilled center cut, bluefin tuna, served rare over a sweet teriyaki mushroom Tiger Shrimp sauce.

Mahi Mahi - $27.00
Pan seared over stewed honey sweet potatoes with seared squash. Finished with a Hoisin-Brandy butter sauce. Garnished with a shrimp and pineapple skewer.

Lentil Trout - $30.00
Pan fried and crowned with Maryland Blue crab, served a top vegetable lentil sauce, and finished with grilled squash.

Filet Mignon - $29.00
Served a top a gorgonzola and red onion stuffed baked new potato. Finished with a Shiraz demi-glace and steamed asparagus.

The Lattice - $25.00
Interweaved Izumi Dai and Icelandic Turbot fillets a top baby Bok Choy steamed with Tiger Shrimp, mussels, garlic, Thai cabbage and seasoned black beans.

Tagliatelle - $24.00
Red pepper and spinach pasta, tossed with shrimp, bay scallops, mussels and crab. Served in a roasted garlic cream sauce.

Swordfish - $26.00
With caramelized red onion and goat cheese. Served over whipped potatoes and asparagus. Finished with a roasted tomato Buerre Blanc and pine nuts.

Surf and Turf - $40.00
An 8oz Filet paired with a ½ pound of King Crab legs. Finished with a Shiraz demi and whipped potatoes for the filet, and drawn butter, lemon and sautéed vegetables for the crab leg.