Fresh Features – October 20, 2017

Our first feature is Wild Caught New Zealand Herb-Crusted Orange Roughy finished with a Shrimp Scampi Sauce.  Orange Roughy is known for it’s pearly white flesh, course flakes, medium texture and delicious shellfish flavor.

More about Orange Roughy…
Orange Roughy swam its way to our American dinner tables back in the early 1980’s.  However, Orange Roughy catches peaked in 1988 and since then, catch rates have declined as quotas have been reduced to establish a sustainable catch level. “Fresh” Orange Roughy has seen a rise in popularity in recent years with white tablecloth restaurants and trendy eclectic hip eateries on the West Coast. The “Mother of Pearl” raw flesh, medium to firm texture, coarse flake gives it straight A’s in cooking versatility. The delicate shellfish flavor makes its nearly identical to its cousin the John Dory (with out the heavy price point).  Fresh Orange Roughy is a completely different experience than the mass produced frozen commodity found in the retail segment!

We are also serving a wonderful Wild Coho Salmon topped with White Stilton with Blueberries.

Our soup of the day is Art’s Famous New England-Style Clam Chowder!

Fresh Features for October 13, 2017

Our first feature is Scallops with Fresh Pasta, Prosciutto and Mushrooms, featuring True Day Boat (Digby) Scallops from Nova Scotia.  Served with a small house salad and garlic toast.

More About DIGBY SCALLOPS
Grand Banks- Nova Scotia, Canada

These Digby Scallops are extremely fresh, pure and all natural with no additives or preservatives. Digby’s are known to be one of the best tasting scallops in the world for it is sweeter, cleaner and fresher in flavor than all others. What makes these scallops better than any other? There are huge tidal shifts in the bay every day which leads to an extremely rugged environment in which the scallops and other shellfish live. With those tidal shifts and pristine, cold waters brings a delicious, very flavorful product. The town of Digby runs on the scallop fishery and has for over 100 years.

We are also serving a wonderful
Wild Coho Salmon topped with White Stilton with Blueberries.

Our soup of the day is Art’s Famous New England-Style Clam Chowder!

Features for October 6, 2017

Our first feature is Grilled Pumpkin Swordfish. From time to time, our supplier brings in this orange-fleshed favorite when the moon phase is high and the catch is just right! The orange color of the pumpkin swordfish indicates that it has been feeding off of krill and shrimp for its distinct color.  Why is the orange color a valued pick? The taste! Pumpkin Sword is known for its sweet taste and tender, juicy meat.

We are also serving Margate Snapper. Caught primarily in the south Florida Gulf, (and in the opinion of many, better than red snapper), this fish is light, moist, white and sweet.

Fresh Features – September 29, 2017

It’s nearing the end of the season, so this weekend we are featuring Wild Pacific Halibut, which has a mild, succulent decadence.  Wild-harvested halibut is known for its wonderfully firm, but flaky white flesh and a mild, yet rich flavor.
Don’t miss it!

We are also serving Hiramasa  (Yellow-tail Amberjack) From the Baja California Sur Mexico, this fish has a buttery texture and bright, mild flavor.

Our soup tonight is Art’s
Fresh Heirloom Tomato Gazpacho…it’s so delicious!

Features for Friday, September 22nd…..

Our Fresh Features!

It’s nearing the end of the season, so again this weekend we are featuring
Wild Pacific Halibut, which has a mild, succulent decadence.  Wild-harvested halibut is known for its wonderfully firm, but flaky white flesh and a mild, yet rich flavor.
Don’t miss it!

We are also serving
Lightly Blackened Grilled Swordfish finished with a Light Avocado Butter.

Features for September 8, 2017

Our Fresh Features

Our first feature tonight is a fantastic
Duo of Escolar and Fresh Sea Scallop finished with a Shrimp-Lemon Scampi Sauce.  Escolar, if you haven’t tasted it, is a deep water fish with a high oil content.  The flavor is utterly delicious and reminiscent of swordfish or tuna, but milder and butterier  You’ll love it!

We are also serving Sauteed Wild Striped Bass, a flaky and relatively firm fish with a beautifully mild flavor that is distinctive and highly prized – it has been one of the most sought-after commercial and recreational finfish off our Atlantic coast since colonial times. One taste and you’ll discover why!

Our soup is Fresh Heirloom Tomato Gazpacho.

Lastly, we are serving Banana-Caramel-Cheesecake Eggrolls!

Fresh Features for September 1, 2017

Our Fresh Features

Our first feature tonight is a fantastic
Crab-Stuffed Baked Lemon Sole topped with a wonderful Saffron-Chili Cream Sauce.

We are also serving one of Art’s favorite fish….Grilled Carolina Black Bass.  The snow white meat of the bass is mild, fresh with a somewhat delicate flavor and a tender, but firm texture.
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Lastly, we are serving Banana-Caramel-Cheesecake Eggrolls!

Our  next wine tasting is Tuesday, September 26… featuring Imagery Estate Winery
whose spirit can be captured in three little words – Broaden Your Palate. ™
Together, they’ve created a collection of  wines, blending the spirit of their Sonoma estate with
today’s most popular varietals.
Each of Imagery’s new California tier of wines takes a traditional varietal and adds a little twist – something unexpected, something out of the ordinary, something very Imagery.
Five wines will served with perfectly paired small plates. So make your reservation now…$35 per person and it begins at 6:30pm….. RSVP: 937-667-6664

Fresh Features for August 25, 2017

Fresh Features!

Our first feature is Mutton Snapper topped with a Mushroom-Thyme Reduction.  Caught in the Florida Keys, the meat is slightly firmer than that of it’s cousin, the red snapper, but has that same sweet and delicious reef fish flavor.

We are also serving Lightly Blackened Redfish served with a side of Creole Remoulade Sauce. If you aren’t familiar with it, Redfish has a mild, sweet flavor with firm flesh and large, moist flakes.

Both entrees are served with ravioli, fresh green beans and a Panko-Breaded HeirloomTomato.

Grilled Columbia River Sturgeon

The first of our features this weekend is a Grilled Columbia River Sturgeon finished with a Mushroom-Thyme Reduction.

We are also serving one of our all-time favorites… Alaskan Halibut !!

Did you know?

Fresh from the deep frigid waters off the coast of Alaska, this is one of the very finest fish available anytime, anywhere. Wild harvested halibut has wonderfully firm, but flaky white flesh and a mild, yet rich flavor. Because they feed voraciously on crabs, shrimp and other fish they build a complex flavor profile and excellent texture. Alaska is known worldwide for the quality of their seafood, and halibut is no exception.

More about Sturgeon…
A prehistoric survivor of the ice age, Sturgeon is the largest freshwater fish in the world, some exceeding 2,000 pounds! Ancient Romans thought Sturgeon an aphrodisiac with life-extending properties. Henry I of England declared it the “Royal Fish.” King Edward II was so devoted to Sturgeon he issued a decree that any Sturgeon caught must first be offered to the throne.

Looking like an aquatic dinosaur, the sturgeon may be one of the strangest looking fish swimming, but the lean, firm meat has a delicious flavor. Those who love swordfish will enjoy the mild taste of sturgeon and find it an excellent alternative.

Our soup of the day is Art’s Fresh Cream of Mushroom!

Roasted John Dory

Our first feature is a Roasted John Dory topped with a luscious Avocado Butter. John Dory is a delicious fish which has firm-textured white flesh with moist, fine flakes and a mild, sweet, truly succulent flavor. Wild-caught and found in the waters of the Atlantic, this incredibly odd-looking fish has an oval, flat body and a large, spiny head. If you have not had John Dory before, you are in for a real treat!

We are also serving a Pan-Fried Cajun-Dusted Rainbow Trout. Both entrees are served with Fresh Asparagus and a Sweet Potato Pierogi and Jalapeno Ravioli.

Our next wine tasting is Tuesday, August 22nd at 6:30pm featuring Palm Bay International Wines. Delicious and affordable wines from around the world served with perfectly paired small plates. $30.00 per person. RSVP. We appreciate your patronage.