129 ½ Wednesday Summer Seafood Night

Crab & Polenta Cakes
Creamy Polenta, mixed with Blue Crab, Sherried Shallots
and Goat Cheese Panko Breaded and Baked
9.95

Georgia Clams
Little Necks, Ale, Garlic, Roasted Red Peppers, Sausage and Fresh Herbs
10.95

Black Mussels
Quick Steamed Sweet Black Mussels with Garlic & Parsley
10.95

Calamari Salad
On a Bed of Fried Wonton Strips with Seaweed, Ginger & Sesame
12.95

Oysters on the ½ Shell
Simply put …. With Cocktail Sauce, Lemon and Saltines
7.50 ½ dozen / 12.00 full
Entrée Selections

King Crab Legs
Split King Crab Legs, steamed with Butter, Lemon and Chives
Market Price

Islander Salmon
Topped with a Sweet & Spicy Mango Citrus Buerre Blanc
17.95

Mako Skewers
Sesame Marinated Mako Shark Kebobs with a Sweet Jalapeno Curry
15.95

Nairagi Toro
Almond Encrusted and Pan Seared, Striped Bass with a Brown Sugar Butter
19.95

Mong Chong
Pan Fried Sesame Battered Striped Bass Fillets, with Cilantro Aioli
22.95

Grilled Hapu
Large Flake Hawaiian Grouper with a Delicate Ginger Vinaigrette
24.95

Lunch this Week 4-11-09 - Seafood Week!

MMMMMmmmmm good is all I can say about the lunch features this week.

My new favorite is one that I did a few years ago, and decided to bring back for a stint to see how it goes this time around.

Seared Ahi Tuna Burger
Sahsimi Grade Ahi Tuna mixed with Capers, Parsley, Cilantro, Onions and roasted Bell Peppers - Griddle Cooked, and served on a Toasted Kaiser with a Citrus Aioli - MMMmmm

Now - here is how you can make it at home:
1 # Fresh Ahi Tuna
(you can use albacore, but the burger will be a bit stronger flavor,

you reallly want to keep this as lite as possible)

Cut into large pieces and pulse in Food Processor until the texture of ground beef

-but not purreed

Now in a Stainless Steel Bowl, combine

1/4 C Diced Red or Yellow Onion (fine dice)
1/4 C Diced Roasted Red Bell Peppers
Salt and Pepper
Zest of (1) Lemon and (1) Lime
1 T Chopped Capers
1 T Dijon Mustard
1/2 T Chopped Parsley
1/2 T Chopped Cilantro (optional)

Combine all together and form into 4 - 5 oz patties
You could cook on a chargrill if you like, but I foundthat the texture and flavor is lighter and more distant on a flat top grill or fry pan.

Served with Pickled Ginger, Citrus Mayo, or other light condiment.

Other things to consider would be addinga bit of Sesame Oil to the mixture - again, i jstu liked it nice and fresh tasting without getting too heavy.
-let me know how yours turned out.
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So what else is on the menu this week:
Grilled Salmon Salad with a Basil Vinaigrette
Crab & Shrimp Quesadillas
Shrimp Primavera
Lobster & Scallop Bisque

Sangria Granita with Fresh Melon and Berries
- Come join us! - Barry