Salmon en Papillote/ Mediterranean
Salmon baked in parchment paper with fennel, fresh herbs, olives, capers  and white wine.
Red Snapper Amandine
Red snapper filet, lightly floured and pan-fried with browned butter-lemon-almond-parsley sauce. Very versatile, works well with, trout, sole or any other type flat fish.
Cod à la Nage/ Thai style
Cod poached in a coconut milk-lemongrass-straw mushroom-red chili-ginger-cilantro broth.

Caesar Salad
Crisp romaine, garlicky croutons, parmesan cheese and the classic homemade Caesar dressing.
Seafood Cioppino (a San Francisco Original)
A treasure trove of fresh mussels, crab, shrimp and firm white fish, simmered in a rich broth of white wine, shrimp stock, crushed tomatoes, fennel, onions, garlic and fresh herbs.
Grilled Lemon-Asparagus
Char grilled asparagus infused with lemon zest and cracked black pepper.
Chocolate Molten Lava Cake
Lava cake oozing with oodles of bittersweet and semisweet chocolate.

New England Clam Chowder
Rich and chunky clam chowder with potato, leeks, celery, bacon, chopped clams, clam broth, chives and cream. 
Maryland Style Crab Cakes
Jumbo lump crab cakes with green onions, lemon juice, parsley, cracker crumbs and mayo, pan fried to golden brown. Served over greens.
Hush Puppies
Savory deep fried cornmeal fritters.
Stone Fruit Cobbler
Macerated peaches and plums, baked with a biscuit drop topping.

Cajun Shrimp-Butter Lettuce and Watercress Salad
Cajun spiced grilled shrimp, with butter lettuce, watercress, grapefruit segments and smoked paprika vinaigrette.
Red Snapper Pontchartrain with Sauce Beurre Blanc
Pan-fried red snapper filets, dressed with sautéed mushrooms, white wine, crabmeat, green onions and parsley, finished with sauce beurre blanc.
Jazzy Jasmine Rice Creole
Jasmine rice pilaf with shallots, peas, cumin, cayenne, fresh parsley and toasted pecans.
Bananas Foster
Bananas sautéed in brown sugar, orange juice and butter, flambéed in rum and served over ice cream.

Zucchini-Tomato-Oregano Gratin with Parsley-Garlic Pistou
Gratin of layered zucchini, yellow squash, tomato and fresh oregano, with a crunchy bread crumb topping and a parsley-garlic pistou sauce.
Poached Salmon in Fines Herbes Broth with Spring Peas
Poached salmon in a broth of wine, tarragon, coriander, chives, green onions, lemon and spring peas. Served with an tarragon-basil-parsley-cilantro pesto.
Red Bliss Potatoes Roasted with Thyme and Rosemary
Roasted red bliss potatoes with olive oil, thyme and rosemary. 
Lemon-Basil-Lavender Yogurt Cake
Tangy lemon-basil-lavender yogurt cake drizzled with orange blossom-lemon icing.

Ensalada Fresca
Arugula, spinach, green onion, bread, olive and caper salad.
Escalivada
Roasted zucchini, fennel, bell peppers, squash and onion.
Sopa Cachorreña
Rich and hearty, fresh fish soup w/ red snapper, onions, celery, potatoes, chili flakes, plum tomatoes, orange juice, fish broth, garlic and fresh parsley
Torrijas aka“Poor Knights”
Brioche or French bread soaked in rum-vanilla-cinnamon-cardamom-custard, fried to a golden brown in extra virgin olive oil and served with ice cream or mixed berry jam.

Ensalada Mixta
Salad with romaine lettuce, hard boiled eggs, onions, tomatoes and cumin scented dressing.
Paella de Marisco/ Seafood Paella
Seafood paella w/ fresh mussels, shrimp, clams, calamari, saffron and arroz de Valencia.
Champiñones en Escabeche
Marinated mushroom in sherry wine, garlic, olive oil and herbs.
Flan de Naranja
Orange flan in pastry dough.

Cucumber, Tomato and Quinoa Salad (St Lucia)
Quinoa, cucumber, tomato, chilies and fresh mint in a zesty dressing.
Court Bouillon de Poisson (French speaking Guadeloupe and Martinique)
Fresh Red Snapper, slow simmered in a broth of lime juice, vermouth, peppers, garlic, allspice, onions and green onions. Served with rice, fried plantains and avocado.
Fried Plantains/ Jasmine Rice with Sweet Peas (All over/leeward islands)
Ripe plantains fried to golden brown.
Lazy Island Lime Pie (All over/including Americas)
Tart lime pie baked in a flaky crust topped with a meringue.

Fish and Chips
Perfect, Golden-Crisp Beer Battered Fish (Cod or Snapper).
Chips/ French Fries
Fresh cut bâtonnet cut potatoes, blanched and deep fried to golden brown.
Pub Salad with Blue Cheese Dressing
Butter lettuce, iceberg lettuce, tomatoes, celery, carrot curls, radishes and blue cheese dressing.
Sticky Toffee Pudding
Bundt cake made with a touch of ginger, grated orange and chopped dates, served with a warm toffee topping and ice cream.

Risi e Bisi (Risotto)
Arborio rice, slow cooked in white wine, chicken broth, saffron, pancetta, roasted peppers and sweet peas.
Filetti di Pesce al Cartoccio  
Fresh fish baked in parchment paper w/ basil-parsley pesto, fennel, olives and sundried tomatoes.
Radicchio Trevisano al Forno
Radicchio baked in Balsamic vinegar with a swirl of olive oil, brown sugar, salt, pepper and shaved parmesan.
Watermelon Granita or Mixed Berry Granita (depending on season)
Icy fresh watermelon-prosecco granita with a touch lemon, fresh mint and berries.

Char-grilled Eggplant w/ Spicy Caramelized Onions (Mezghaldi B’Besla Bil Boudenjal)
Long-slender chargrilled eggplant with spicy caramelized onions, seasoned with cinnamon, Aleppo pepper, ginger and allspice. Served warm with crusty bread.
Fish Tagine w/ Potato, Tomato, Olives and Dried Figs (Hout Tungera)
Firm white fish filets baked with layers of potato, chermoula, olives, tomato, spices and dried figs.
Chermoula Sauce
A blended pesto like sauce of fresh parsley, cilantro, cumin, paprika, garlic, ginger and coriander.
Orange-Radish-Mint Salad (Shlada Litchine Wa’ L’ Fegel)
Orange segments, sliced radishes and fresh mint, parsley, orange blossom water, lemon juice and olive oil.
Almond Macaroon Biscuit Cookies (Ghoriba B’ Looz)
Ground almond-crackle cookies with cinnamon, lemon zest, rosewater and icing sugar.

Radish-Caper-Preserved Lemon-Mint Salad/ Slatit Fjill
Radish salad with mint, capers and preserved lemons.
Tajine de Poisson au Safran Saffron
Saffron-laced whitefish Tajine (halibut, branzino or cod) w/ shallots, raisins, olives & spices.
Chermoula Sauce
A blended pesto like sauce of fresh parsley, cilantro, cumin, paprika, garlic, ginger and coriander.
Fava Bean and Garlic Soup/ Bessara
A fresh, healthy and flavorful soup of fava beans, garlic, cumin and lemon juice.
Semolina-Almond-Honey Cake/ Basbousa
Semolina-almond flour cake with rose blossom water and honey syrup. 

Salade Frisée au Fromage de Chèvre
Curly lettuces w/ warm goat cheese croustades, sunburst tomatoes and tarragon-vinaigrette.
Gratin de Fruits de Mer (Seafood Gratin)
Baked seafood gratin of shrimp, cod and scallops, bound in a sublime fish Velouté sauce and topped off with a sprinkling of bread crumbs.
Pommes Duchesse
Fancy spiral piped puréed potatoes seasoned with nutmeg and white pepper, drizzled with butter and baked to a golden brown.
Pastis Gascon w/ Mixed Berry Coulis
Fresh apple torte, scented with orange blossom water and brandy, baked in layers of flaky phyllo dough and served with mixed berry coulis.

Chou-fleur a la de Moutarde
Cauliflower baked in a mustard cream sauce.
Saumon en Croute
Whole side of salmon filet w/ minced mushroom-shallot-white wine reduction and spinach, wrapped in puff pastry and baked to golden brown w/ yogurt-dill sauce on the side.
Tomates Cerises poêlées au basilic
Cherry tomatoes pan fried with basil and garlic.
Profiteroles
Petite choux puffs filled with coffee ice cream and draped in chocolate sauce.

Potage Crécy
Cream of carrot-leak soup with fresh herbs and sour cream.
Morue en Papillote
Fresh cod baked in parchment paper with herbed butter, vermouth and julienne vegetables.
Haricots Verts aux Amandes
French green beans sautéed with toasted almonds.
Beignets aux Pommes
Deep fried apple fritters dusted with cinnamon sugar. 

Salade de Mâche
Mixed lettuces-frisée, oak leaf, arugula and corn lettuce w/ Dijon vinaigrette.
Pissaladière
Provençal style caramelized onion tart with anchovy, olives and herbs.
Bouillabaisse du Sud de la France
Mediterranean seafood stew with fresh cod, snapper, mussels and shrimp in a rich savory broth of white wine, tomatoes, fresh herbs, saffron, aromatic vegetables and Pernod.
Biscuits au Citron
Zesty lemon crinkle cookies with a hint of cardamom.

Trout Lake San Martín with Beurre Noisette
Whole trout stuffed with crab, old bay seasonings, red bell pepper, green onions and bread crumbs, oven baked and finished with a lemon-brown butter sauce.
Paupiettes of Sole Laurette with Sauce Crevette
Paupiettes of sole filets piped with shrimp mousse, baked in a court bouillon and napped with a shellfish-tomato-chive sauce.
Poached Salmon in Court Bouillon with Sauce Verte
Fresh salmon poached in a broth of white wine, lemon, herb stems and aromatics with a tarragon-dill-parsley, spinach, shallot mayonnaise sauce.
* Includes vegetable accompaniments such as roasted herbed potatoes, tomato provençal, haricot verte etc...

Fresh Cod en Papillote
Fresh cod baked in parchment paper with julienne leeks-carrots, shallots, mushrooms, vermouth and herbed compound butter.
Poached Salmon with Lemon-Caper Dressing

Poached salmon in white wine-lemon-herb broth with tarragon-parsley-lemon-caper dressing
Roasted Striped Sea Bass w/ Char-Roasted Red Pepper-Garlic Sauce
Pan seared-oven roasted sea bass w/ charred red bell pepper-garlic sauce, fingerling potatoes and charred broccolini. 

Fresh Dungeness Crab Boil
Fresh local Dungeness crab cooked in a pot of bay seasonings and aromatics, served with fresh lemons and drawn butter.
Oven Baked Steak Fries
Thick cut oven roasted russet potatoes tossed in parmesan, garlic and olive oil.
Wedge Salad with Louis Dressing
Iceberg wedge with tomatoes, grated carrots and a zingy homemade Louis dressing.
Lemon and Raspberry Sorbet filled Lemon Cups
Hulled out fresh lemons filled with sorbet.