Sauteed Wild Salmon
Fiddlehead Ferns and Foraged Mushrooms
Miso-Glazed Black Cod with Shrimp Gyoza
Pea Tendrils in Yuzu Emulsion
Prosciutto
Wrapped Alaskan Halibut
Tomato and White Bean Ragout
Classic Ciopinno with Mussels, Clams and Fish
Rich Tomato Saffron Reduction
Pan
Seared Day Boat Scallops with Lemon and Truffle Risotto
Crispy Snapper on Israeli Couscous with Carrot
Ginger Emulsion
Banana Leaf Wrapped Pompano with Lemon Grass and Ginger Reduction
Lump Blue Crab Cakes with Sweet Chili Sauce
Maine-Style Crab or Lobster Boil
Soft
Shell Crabs with Arugula and Lemon Thyme Vinaigrette
Sesame Crusted Opa
with Sushi Rice Cakes and Wasabi Miso Butter
