Oven Baked Loup de Mer on a bed of Assorted Legumes with Edamame Foam
Broiled Branzini with Sea Salt and Extra Virgin Olive Oil served with Artichoke Barigoule
Atlantic Salmon Filet with Leek Mashed Potato Crush over Wilted Greens
Tuscan Style Salmon Filet stuffed with Double Blanched Garlic, Fresh Baby Spinach and Roasted Roma Tomatoes
Edamame Crusted Sea Bass with Pistachio Oil served with Sautéed Sweet  100 Tomatoes
Japanese Scallops Sautéed in Brown Butter on a bed of Homemade Linguine with Fried Herbs
Seared Ahi Filet with Mango Papaya Salsa over Cardamom-flavored Jasmine Rice
Snake River Trout Stuffed with Fresh Herbs and Vegetables served with Beurre Blanc
Caramelized Salmon over Mustard Mashed Potatoes and Baby Bok Choy
Pecan Crusted Halibut over Asparagus Spears and Corn Cakes
Cedar Plank Smoked Salmon Filet with Red Lentil Dahl and Tomatillo-Cilantro Sauce