When I was young and my parents and I used to go to the local chinese restaurant for some chicken and broccoli, I always requested to sit near the fish. I figured I was safe, ethically at least, for I was not eating fish while looking at fish. However, in my five year old mind, those sitting around me eating things clearly involving fish while commenting on how beautiful the fish look swimming were all doomed to spend eternity in a boiling fish tank. It only seemed fitting at the time.
Now that my mind is more mature and I understand that just because a storm is named Nemo does not mean giant clown fish in the sky are jumping on the clouds and making it snow, I feel very safe that I will not end up in a boiling fish tank for all eternity.
Our Chef : Dan Quigley
Ingrediants: Tuna, Onion, Lobster Tail, Lettuce, Seafood Salad, Avocado, Tomato, Feta Cheese, Baby Portobello Mushroom caps, Filet Mignon, Pepper, Salt, Zucchini.
Number of Cours top es: 2
First Course: Seafood Napoleon- A Seafood Salad base with avocado and tomato slices and then a Ahi Tuna Tartare on top. Finally, sesame seeds to dress it. This dish was a light, yet flavorful and contained so many different, complimentary flavors. For example the zest of the ahi tuna tartare combined with the smooth rich texture of the avocado was simple delightful.
Second Course: Surf n' Turf- Filet Mignon and lobster tails were pan roasted. The portobello mushroom caps were baked in a class baking pan. What can I say? It was filet mignon and lobster tail surf n'turf in a blizzard. My five year old fears of being sent to a gastronomical eternal punishment were non existant while my twenty two year old taste buds were having a party.
The finished product is below.
Ingredients: Cooking for Four: Per Person:
Filet Mignon $7.99 a lb, $ 2 dollars per person 1/4 lb.
Lobster Tails $4.99 per tail *Sale*
Seafood Salad $5.99 a lb $1.50 per person
Avocado 2 for $4, $1 per person
Tomato $1.50 $0.38
Total: $39.44 $18.48
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