Almond encrusted pan seared trout served
in a caper dill butter sauce with rice
and chef selected vegetable.

Baked and served with apple, onion and garlic relish.

Pan seared in a fresh Boursin cheese sauce
on a bed of rice.

Fresh salmon dusted with fresh herbs and pecans. Garnished with avocado and tomato relish.

Australian lobster tail filled with sautéed shrimp, scallops and crab.

Sautéed halibut in a white wine sauce with baby scallops, crawfish and bay shrimp.

Six jumbo shrimp stuffed with crab meat dressing.