SAUCE GLOSSARY

Bottled

RANCH

ITALIAN

BLUE CHEESE

BALSAMIC VINAIGRETTE

YELLOW MUSTARD

DIJON MUSTARD

HEINZ KETCHUP

MAYONNAISE

CREAMY HORSERADISH SAUCE

SWEET BABY RAY’S BBQ SAUCE

WORCHESTERSHIRE SAUCE: can have gluten in the form of malted barley

TARTAR SAUCE: mayonnaise, eggs, white wine vinegar and oil, with the addition of chopped capers, horseradish, olives, a squeeze of lemon juice

COCKTAIL SAUCE: ketchup, horseradish, cayenne pepper, lemon juice, clove garlic, chili powder

SWEET CHILI SAUCE:

SRIRACHA: FYI-Sun-ripened chilies ground into a paste with garlic, distilled vinegar, sugar and salt. It is a general use hot sauce with origins in Thailand.

House-Made

SPICY MAYO: sweet chili sauce, sriracha and mayo

SPICY KETCHUP: sautéed shallots, Worcestershire sauce, roasted jalapeños, chipotle peppers, garlic, ketchup

RED PEPPER REMOULADE: PUREED together-roasted red peppers, bread crumbs soaked in milk, salt and pepper

HONEY-LIME CHIPOTLE SAUCE: honey, lime zest, lime juice, cilantro, pureed chipotles

CITRUS-HOISIN SAUCE: hoisin, cilantro, lime juice, ginger, garlic chili sauce

LEMON CAPER PAN SAUCE: lemon juice, capers, buerre blance (white wine & butter)

ZIP SAUCE: Soy sauce, sugar, cream, corn starch

MIGNONETTE SAUCE: white wine vinegar, chopped shallots, sweet onions, black and white peppercorns, salt

CAJUN CREAM SAUCE: heavy cream, Cajun spice, salt, pepper and sherry

CAJUN GARLIC CREAM SAUCE: pan-sauce glazed with white wine, heavy cream, Cajun spice, flat-leaf parsley, garlic

SCOTT’S BBQ SAUCE: Hoisin sauce and Sweet Baby Ray’s BBQ sauce

WASABI VINAIGRETTE: Wasabi powder, pasteurized eggs, olive oil, sesame oil, rice wine vinegar

SESAME GINGER DRESSING:

BALSAMIC REDUCTION: reduced balsamic vinegar (very thick)

MANGO SALSA: mango, red pepper, red onion, mandarin oranges, cilantro

PINEAPPLE SALSA: pineapple, red onion, cilantro, rice wine vinegar, olive oil, Grand Marnier, salt, pepper

GLUTEN FREE MENU ITEMS

Scallop & Asparagus Risotto

Tomato Basil Parmesan

Scottish Salmon

Asian Beef Tips

Oysters

Shrimp Cocktail

Mussels Fado

Saffron Mussels

Spinach Artichoke Dip

     FACT: there is NO flour in our tortilla chips-they are all      corn

Mako Shark

Pommes Frites

Cajun Mahi Mahi

Surf & Turf

Lemon Basil Chicken

Short Ribs

Filet

Perch

Chilean Seabass

All Salads

*Except: Asian Chicken Salad à GF modification: no wontons

*Tuna Tartar - GF modification: no wontons

*Calamari - GF modification: we can PAN FRY instead with oil, salt/pepper instead of breading/frying

*Sesame Tuna Entrée à GF modification: NO Jalapeño Rice Cake

*Shark Bites à GF modification: NO dusting, NO bread

*Seared Scallops à GF modification: NO graham crackers

*Fish Tacos à GF modification:  with black bean or chicken

LOCALLY OBTAINED INGREDIENTS

Milk

Heavy Cream

Half and Half

Chicken, free range, non-steroid, no hormones,

MI Blackberries (when in season)

Lettuce

TUNA TARTAR

-12

Yellow fin tuna, avocado, scallion, spicy mayo with house made wonton chips

-Preparation: 

6 oz of Sushi-grade yellow fin ahi tuna is DICED and MIXED together with avocado, spicy mayo (which is sweet chili sauce, mayo,sriracha) then FORMED into a ring mold.

-Served: COLD on a large plate in a ringmold surrounded by house-made wonton crisps.

-What is Tartar? 

Tartar is a word used to describe a preparation of raw meat or fish. It is commonly served as a spread or dip for toast or crackers.

-Pair:      

light, crisp white - 

juicy, aromatic white -

fruity, lively red -

     

CRAB RANGOON

-14

Jumbo lump crab, wonton crisp, scallion, sweet chili sauce 

-Preparation: 

A filling of cream cheese, lightly-flaked claw crab meat, scallions, sriacha is PUREED, then STUFFED into a wonton with jumbo lump crab then DEEP-FRIED in corn/vegetable oil.

-Served: 

5 triangle-shaped wontons are served HOT on a medium plate with a ramekin of sweet chili sauce.

-Clarification: 

Crab Rangoon is an appetizer in American Chinese cuisine in North America and IS NOT from traditional Chinese cuisine due to the rarity of cream cheese in Asia. AKA crab puffs, crab pillows or crab wontons. In concept, they are similar to a spring roll, (in that it is a fried wonton with a pureed filling.)

-Pair: 

light, crisp white

juicy, aromatic white

fruity, lively red

Below, please write your description and then wine/drink pairing suggestions. 

COLASSAL SHRIMP COCKTAIL

-12

Black Vietnamese Tiger Prawns, cocktail sauce, lemon

-Preparation: 

THREE Black Vietnamese Tiger Prawns are briefly POACHED in

Pickling spice (FYI can include allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds)

White wine

Peppercorn then, CHILLED over ice.

-Served: 

COLD over ice in a glass with a ramekin of cocktail sauce and lemon wedges.

-Clarification: Shrimp is a kind of prawn.

OYSTERS ‘CEVICHE’

-10

Raw oysters topped with cucumber, red peppers, onion, jalapeño, lime and dill

-Preparation: 

THREE Chesapeake oysters are TOPPED with a mix of

     DICED cucumber

     “     red pepper

     “     red onion

          fresh lime zest

          lime juice and

          dill then SPRINKLED with smoked sea salt.

-What variety of oyster is used? 

Chesapeake (but subject to change-check with the kitchen.)

-What is Ceviche and why is it in quotations?

[FYI Ceviche is a term referring to a culinary process in which the marination of seafood in citric acid kills bacteria and changes the structure of the seafood’s protein, resulting in a more opaque and firm texture similar to if it had been cooked with heat, while maintaining it’s the raw taste.]

The oysters in this dish are simply TOPPED (and not marinated!) with a mix of ingredients characteristic of ceviche dishes. No marinating means the ceviche acid-cooking process does not take place and the texture and characteristics of the oyster remain unchanged. Because of this, it is not a true ceviche; the word is used to communicate the idea of the topping, while the quotations communicate that the dish is not a true ceviche.

-Served: COLD on a medium plate

SAFFRON MUSSELS

-8

Prince Edward Island Mussels, saffron, white wine, butter

-Preparation: 

Prince Edward Island Mussels on the shell are STEAMED in a sauce of saffron, white wine and butter.

-Served: HOT in a small bowl with grilled bread (1 piece)

-Presentation: In a small soup bowl, the mussels sit in saffron, white wine butter sauce, which collects on the bottom of the bowl and is ideal for dunking the grilled bread in.

-What are Prince Edward Island Mussels?

PEI mussels are much smaller than the New Zealand Greenlip mussels used in the Mussels Fado. PEI is an eastern Canadian province characterized by cold, swirling waters consequently is sweet and has a high meat-to-shell ratio.

SHARK BITES

-10

Celery, red pepper, onion, Cajun cream sauce

-Preparation:

6 oz. of mako shark is CUT into large, chunky "bites" or pieces, then PAN-SEARED and MIXED with a Cajun cream sauce: 

   cream

   cajun spice

   salt & pepper

   sherry

and TOPPED with DICED celery

                “     red pepper

                “     onion

-Served: HOT on a medium plate with grilled bread (1 pc)

SCALLOP & ASPARAGUS RISOTTO

 -11

Chicken stock, white wine, Parmesan cheese

-Preparation: 

Arborio rice is cooked in a broth of 

  white wine

  chicken stock and 

  Parmesan cheese to creamy consistency, 

then MIXED with PAN-SEARED scallops along with COOKED, DICED pieces of asparagus.

-What makes a risotto, a risotto? 

The kind of rice useD and the creamy texture that results from the cooking process. Specifically, the Arborio rice variety, which is high in starch content, has the ability to absorb liquids and to release the starch, which accounts for the creaminess, despite the total absence of any cream.

-Served: HOT in a 12 oz. soup bowl

CALAMARI

-11

Fresh Dayboat calamari, seasoned flour, cherry peppers, flat leaf parsley, side of remoulade

-Preparation:

8 oz of fresh dayboat calamari is DREDGED in seasoned flour then FLASH-FRIED and SPRINKLED with flat leaf parsley.

-Served: HOT on a medium plate with a ramekin of 

house-made remoulade

          mayo | capers | cilantro | worstershire | salt | pepper

and garnished with cherry peppers 

       (mild, sweet, not very spicy, round peppers)

-What is Dayboat Calamari? 

Dayboat implies freshness; it means that the boat that caught the calamari went out to sea and returned to land all in the same day, expediting the sea-to-table process.

MARYLAND CRAB CAKES

-14

Scallions, tomato concasse, flat leaf parsley, garlic, lemon garlic aioli, mango salsa

-Preparation: 2.5 oz portions of crab are FORMED together with scallions, tomato concasse (peeled, seeded and chopped tomatoes) and flat leaf parsley, PRESSED in bread crumbs and then PAN-SEARED.

-Quantity: 2 crab cakes (2.5 oz. each)

-Served: HOT on top a plate drizzled with lemon garlic aioli and

TOPPED with 

fresh mango salsa 

DICED-

mango 

red pepper

red onion

mandarin oranges

cilantro

COCONUT SHRIMP

-12

Black Vietnamese Tiger Prawns, tempura batter, honey lime chipotle-

-Preparation:

THREE Black Vietnamese Tiger Prawns are COATED in a 

tempura batter:

  flaked coconut

  coconut milk 

  cilantro

 and then LIGHTLY FRIED.

-Served: HOT on a medium plate with a ramekin of 

Honey Lime Chipotle Sauce 

honey 

lime zest

lime juice

cilantro

pureed chipotles

MUSSELS FADO

-11

New Zealand Greenlip mussels, chorizo sausage, white wine, San Marzano tomatoes, flat leaf parsley

-Preparation: 

New Zealand Greenlip mussels are STEAMED then OPENED (the top half of the shell is removed) then TOPPED with PAN-BROWNED chorizo sausage, tomatoes and GLAZED with white wine, then topped with lemon juice and SPINKLED with flat leaf parsley.

-Served: 

HOT on the half-shell on a medium plate and topped with sauce and grilled bread (1 pc)

-What are New Zealand Greenlip Mussels? 

Greenlipped Mussels have elongated shells with a brownish-green color at the base which becomes a lime-green at the lip. They are larger than Prince Edward Island Mussels and are plump, juicy, and have a sweet, delicate flavor and a tender texture. 

SPINACH ARTICHOKE DIP

-10

Baby spinach, artichoke hearts, onion, garlic, cream cheese, parmesan, served with house made tortilla chips

-Preparation: 

PUREED together:

  cream cheese

  cayenne pepper

  cumin

  baby spinach

  artichoke hearts

  Parmesan

  garlic and 

  onion 

-Quantity: 6-8 oz. scoop

-Served: COLD on a medium plate with a handful of house-made tortilla chips placed blossom-style in the dip 

ASAIN BEEF TIPS

-12

Beef tenderloin in a rich hoisin glaze

-Preparation: 

Large pieces of beef tenderloin are SAUTEED in a 

citrus hoisin sauce 

hoisin

cilantro

lime juice

ginger

garlic chili sauce

-Quantity: 6 oz                      

-Served: HOT on a medium plate

POMMES FRITES

-7

“French Fries”, thyme, house-made spicy ketchup

-Preparation: 

SLICED potatoes are DEEP FRIED and SPICED with salt, pepper and thyme.

-Quantity: an entire potato field

-Served: HOT in a 12 oz. soup bowl with a ramekin of 

house made “spicy” ketchup 

   sautéed shallots

   Worcestershire sauce

   roasted jalapeños

   chipotle peppers

   garlic

   ketchup

LOBSTER BISQUE

-7 cup / -10 bowl

-Preparation:

     

     Carrots

     Celery

     Onions

     Fennel

     Tomato paste are PUREED and HEATED, 

  then FINISHED with heavy cream and sherry. 

  Chunks of ROASTED lobster body meat are added before the soup is served.

-Quantity: 6 oz. cup / 12 oz. bowl                    

-Served: HOT