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.

Grilled Carolina Black Bass

Tonight we are featuring two of Art’s favorite fish… the first is Grilled Carolina Black Bass topped with a Fresh Herb Butter from the Parking Lot Herb Garden. The snow white meat of the bass is mild, fresh with a somewhat delicate flavor and a tender, but firm texture.

We are also serving Wild Alaskan Sockeye… one of nature’s most treasured flavors… Alaska Sockeye Salmon has a full robust flavor and in fact, many salmon devotees consider sockeye the absolute best of all the salmon – even better than the king.

Our soup is Art’s wonderful New England-Style Clam Chowder!

Did you know? Carolina Sea Bass are a common Atlantic Ocean offshore fish that also comes inshore on occasion. They are not related to freshwater bass at all, but are a completely different fish that have more in common with the saltwater groupers and snappers. In the winter, many black sea bass are caught off the shore of North Carolina and it is deemed by many as one of the best small fish to grill or bake whole.

Our next wine tasting is Tuesday, August 22nd at 6:30pm featuring Palm Bay International Wines. More information coming soon!

Pan-Seared Hollywood Fish

Our first feature is Pan-Seared Hollywood Fish. A species of wrasse, native to the kelp beds and rocky reef areas of the eastern Pacific Ocean.

These fish have large protruding canine-like teeth that allow them to feast on hard-shelled crustaceans such as mussels, clams, crabs and shrimp. Since you are what you eat, this results in a succulent flavor, with white, firm flakes and a silky texture.

We also have Soft Shell Crabs! Caught just after shedding their hard outer shells, Soft-Shell Crabs (Maryland Blue Crabs) are a spectacular delicacy and their sweet taste and delicate texture have earned them a worldwide following.

Escolar, Wreckfish, & Alaskan Sockeye Salmon

Our first feature this weekend is a duo of Butter-Basted Escolar and Wreckfish finished with wonderful Mirin-Citrus Glaze.

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 an butterier.

We are also serving Alaskan Sockeye Salmon finished with a Dijon-Honey-Ginger Glaze.

More about Wreckfish…
Wreckfish live in water from 140 feet to 3,300 feet deep. They lurk in caves (and shipwrecks) and under overhangs and feed on fish and squid that migrate during the day. Wreckfish is rated a “best choice” by Seafood Watch and also recommended by the Sustainable Seafood Initiative.

Our soup is Fresh Cream of Mushroom.

Have a great weekend, and ass always, thank you for your time!