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!