Scribd Logo
Upload

Welcome to Scribd!

  • 989 views

    801 Fish Menu

    Uploaded by

    Nancy Stiles
    This document is a menu from a seafood restaurant. It lists the staff members at the top, including the Assistant General Manager, General Manager and Sommelier, and Executive Chef. The menu is then divided into sections for raw bar items including oysters, clams, shrimp and crab. Appetizers and salads are next, followed by soup and pasta. A section for seafood such as fish, scallops and lobster comes after. Chef's selections and steak options are provided, along with sides that can be ordered. The document provides a wide variety of upscale seafood and steak dishes, along with appetizers and sides, for the restaurant.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    801 Fish Menu

    Uploaded by

    Nancy Stiles
    989 views1 page
    This document is a menu from a seafood restaurant. It lists the staff members at the top, including the Assistant General Manager, General Manager and Sommelier, and Executive Chef. The menu is then divided into sections for raw bar items including oysters, clams, shrimp and crab. Appetizers and salads are next, followed by soup and pasta. A section for seafood such as fish, scallops and lobster comes after. Chef's selections and steak options are provided, along with sides that can be ordered. The document provides a wide variety of upscale seafood and steak dishes, along with appetizers and sides, for the restaurant.

    Original Description:

    Leawood, KS

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document is a menu from a seafood restaurant. It lists the staff members at the top, including the Assistant General Manager, General Manager and Sommelier, and Executive Chef. The menu is then divided into sections for raw bar items including oysters, clams, shrimp and crab. Appetizers and salads are next, followed by soup and pasta. A section for seafood such as fish, scallops and lobster comes after. Chef's selections and steak options are provided, along with sides that can be ordered. The document provides a wide variety of upscale seafood and steak dishes, along with appetizers and sides, for the restaurant.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    989 views1 page

    801 Fish Menu

    Uploaded by

    Nancy Stiles
    This document is a menu from a seafood restaurant. It lists the staff members at the top, including the Assistant General Manager, General Manager and Sommelier, and Executive Chef. The menu is then divided into sections for raw bar items including oysters, clams, shrimp and crab. Appetizers and salads are next, followed by soup and pasta. A section for seafood such as fish, scallops and lobster comes after. Chef's selections and steak options are provided, along with sides that can be ordered. The document provides a wide variety of upscale seafood and steak dishes, along with appetizers and sides, for the restaurant.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    ASST.

    GENERAL MANAGER

    GENERAL MANAGER
    & SOMMELIER

    Sara Brown

    Jacob Westland

    ow
    .

    | November 17th, 2014 |


    RAW Bar

    O Y S T E R S*

    C L A M S*

    ~ East Coast~

    Littleneck Clams
    Dozen | 8
    Dozen | 16

    y, -bodied
    full
    taste with a refreshingly clean, crisp finish

    Beausoleil
    Belon
    Caribou
    Cookes Cocktail
    Deep Cove
    Fire Lake
    Island Creek
    Lady Chatterley
    Malpeque
    Pleasant Bay
    Standish Shore

    New Brunswick, CAN | 4.5


    New Brunswick, CAN | 5.0
    Nova Scotia, CAN | 4.25
    Prince Edward Island, CAN | 4.25
    Prince Edward Island, CAN | 3.25
    Prince Edward Island, CAN | 4.25
    Duxbury Bay, MA | 3.25
    Nova Scotia, CAN | 4.25
    Prince Edward Island, CAN | 3.0
    Pleasant Bay, MA | 3.0
    Standish Shore, MA | 3.25

    SHRIMP COCKTAIL | 16
    ALASKAN KING CRAB COCKTAIL | 19
    SHELLFISH PLATTER
    Extravagant Platters Of Iced Shellfish
    Grand Platter | 88
    JPL Platter | 160

    ~ West Coast~
    Denman Island

    Denman Island, BC | 3.5

    First course
    Classic Clams Casino
    Littlneck Clams, Smoked Bacon
    Buttered Bread Crumbs | 10

    Oysters Rockefeller
    Gewurtztraminer, Arugula, Spinach | 14
    Maryland Jumbo Lump Crab Cakes
    Rice Wine Coleslaw | 20

    Fried Baby Shrimp


    Siracha Aioli & Sweet Chili Sauce | 15

    Prime Beef Carpaccio *


    Pickled Mustard Seeds, Sugar Cured Grapes,
    Goat Cheese Mousse | 16

    Pan Seared Foie Gras


    Tank 7 Black Mission Figs,
    Blackberry Gastrique, Candied Walnuts | 18
    House Greens
    Artisan Mixed Greens, Oven Dried Tomatoes, Kalamata Olives
    Maytag Bleu Cheese Crumbles, Bleu Cheese Dressing | 10
    New England
    Live Maine Lobster Roll
    Old Bay Aioli, Gaufrettes
    Buttered King's Hawaiian Roll | 20

    second course
    Creamy Seafood Bisque
    Maine Lobster and Cream
    Cup | 10 Bowl | 20

    New England Clam Chowder


    Littleneck Clams, Bacon
    Cup | 9 Bowl | 18

    Third course

    House-Made Linguine & Clams


    Sm | 18 Lg | 26
    Crispy Skin Canadian Salmon
    & Pork Belly
    Haricot Verts, Basil and Ginger Black Garlic Sauce | 25
    Pan Seared Florida Grouper
    Sweet Potato Puree, Parmesan Gnocchi,
    Sauteed Rainbow Chard | 36

    Saffron Tomato Cioppino


    Flordia Grouper, New Bedford Scallops
    Jumbo Prawns, House-Made Sausage
    Sm | 22 Lg | 32

    EXECUTIVE CHEF

    Kevin W. Nicholls

    CEVICHE*
    Hawaiian Ahi Tuna
    Jicama, Cucumber, Sweet Soy | 10

    CRUDO*
    Hawaiian Ahi Tuna
    Bartlet Pears & Fried Shallots | 10

    CAVIAR

    American Hackleback Caviar


    Crme Frache, Chive, Toasted Baguette | 25
    Russian Osetra Caviar
    Crme Frache, Chive, Toasted Baguette | 75
    Steamed Clams
    White Wine Broth | 18
    Steamed P.E.I. Mussels
    White Wine Broth | 16
    Grilled Oysters
    Pumpkin Butter, Brandy | 14
    Fresh Point Judith Calamari Fritti
    Fresno Peppers, Yellow Onion,
    Garlic Remoulade & Siracha Aioli | 12
    Grilled Hearts of Romaine Caesar
    Sous Vide Egg, Bacon Lardons
    Garlic Croutons | 13
    Roasted Baby Beet Salad
    Mixed Greens, Herbed Goat Cheese, Candied Walnuts,
    Balsamic Vinaigrette | 12
    Grilled Maine Lobster Salad
    of 1lb Maine Lobster, Fresh Arugula, Fresh Herbs,
    Lemon Crme Frache | 20
    Braised Spanish Octopus Stew
    Scallions, Yukon Gold Potatos, Chanterelles | 26

    CHEFs selections
    Whole Roasted Mediterranean Branzino
    Grilled Lemon, Herb Salad,
    Roasted Potatoes & Butternut Squash | 38
    ~ Offered Table-Side ~

    Seared Salt & Pepper Hawaiian Ahi Tuna


    Kimchi Jam, Daikon Noodles, Miso Broth | 26

    New Bedford Pan Seared Day Boat Scallops *


    Cauliflower, Crimini Mushrooms,
    Caper Raisin Sauce | 37
    Lobster Linguine
    1lb Maine Lobster,
    Oven Dried Tomatoes, Tarragon | 38

    Live Maine Lobsters &


    AGED U.S.D.A PRIME STEAKS

    Whole Roasted Live Maine Lobster


    Drawn Butter, Lemon
    1 Lb | 30

    Surf & Turf *

    8oz.
    12oz.
    24oz.

    Alaskan King Crab Legs


    1 Lb | 60
    Butter Poached 12 oz. Maine Lobster Tail
    Wilted Arugala & Northern Beans,
    Kennebec Potato Nest, Champagne Caviar Sauce | 50

    Filet Mignon * | 42
    Kansas City Strip * | 42
    Bone-In Ribeye * | 58

    Cast Iron Roasted


    Butter, Garlic, & Fresh Thyme

    U.S.D.A. Prime Steak, Barnaise With Choice of:


    Jumbo Black Tiger Shrimp | 14
    Maryland Jumbo Lump Crab Cakes | 16
    Pan Seared Day Boat Scallops | 18
    1/2 lb Alaskan King Crab | 30
    Butter Poached 12 oz. Maine Lobster Tail | 44

    SIDES
    Sauted Spinach | 9
    Black Truffled Creamed Spinach | 13
    Fried Brussels Sprouts | 9
    *Cooked to order or served raw or under cooked*

    Spicy Tomato Gnocchi | 9


    Lobster Macaroni & Cheese | 18
    Horseradish & Potato Gratin | 9

    Hand Cut Fries | 8


    Hand Cut Old Bay Fries | 8
    Whipped Golden Yukon Potatoes | 9

    *Consuming raw or undercooked meat and seafood may increase your risk of food borne illness*
    **Consuming raw or undercooked meat and seafood may increase your risk of food borne illness**

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy