FISH & CRUSTACEANS

Asian Tuna Poivré with pink peppercorns & coriander crust
~ served with a white port and ginger sauce

Ata’s Grilled Scallop Brochette
~ served with a saffron & pickled lime-tarragon syrup

Baked Chilean Sea Bass with lime aioli & fresh cilantro

Baked Giant Red Snapper with curried roasted peppers & ‘Pili-Pili’ sauce

Blackened Cajun Tuna Steak with Remoulade Sauce

Char-Grilled Salmon Medallion (choose from the following sauces) -Dill & honey Dijon, fresh mint & rosemary, miso ginger teriyaki glaze, Moroccan tandoori seasoning & au naturale

Cold Poached Salmon Presentation with sour cream, cucumber & dill

Grilled Shrimp with a ginger-orange tarragon sauce

Grilled Swordfish or Ahi Tuna with a ginger–orange tarragon sauce

Oak Grilled Salmon in sweet rosemary-lime marinade


Rolled Lemon Sole Provençale
~ with parsley, garlic & breadcrumbs in white wine sauce

Seafood Newburg with Scallop, Shrimp & Salmon
~ with brandy shallot cream sauce & fresh tomato

Sunshine Sea Bass with chive aioli & cayenne butter sauce
or cilantro-lime remoulade