JANUARY/FEBRUARY 2015: SHRIMP AND ASPARAGUS BISQUE
VIEW THE ARCHIVES:
- TOMATO BASIL SHRIMP PENNE
- SEARED TUNA STEAKS WITH WASABI TATERS AND CARROT GINGER PUREE
- SEARED SCALLOPS WITH CORN, BACON AND TOMATO
- PAN ROASTED TRIPLETAIL WITH WHITE WINE LEMON-BUTTER SAUCE
- SWEET & SALTY ASIAN SALMON OVER SOBA NOODLES
- BEER BATTERED REDFISH SLIDERS
- TROUT STUFFED SHELLS
- YELLOWFIN TUNA & AVOCADO TOSTADOS
- TROUT AMANDINE
- SALMON CHOWDER WITH DILL
- SPICY REDFISH OVER THREE CHEESE RISOTTO
- FLOUNDER AU GRATIN
- TROUT CAKES
- HERBED SHRIMP & SUMMER VEGETABLE ORZO
- SAM CALDWELL’S SUMMERTIME SALSA
- GROSSE SAVANNE’S REDFISH MEUNIERE
- REDFISH LODGE’S LOW COUNTRY BOIL
- YULETIDE YELLOWFIN TUNA
- DUNGENESS CRAB DIPPING DELIGHTS
- CHILLED AVOCADO CRAB SOUP
- SAUCY SHRIMP SKEWERS
- FANCY FISH SANDWICH
- GULF COAST FISH LAGUNA
- LOUISIANA ARTICHOKE SOUP
- PECAN CRUSTED SCALLOPS
- SUMMER CEVICHE