Calamari Satay

with Citrus Tamari Dipping Sauce

Crisp Fried Calamari

with a Serrano Chile Remoulade

White Pizza

with Cayenne Cured Salmon Gravlax

Silas Sushi Maki:

Maplewood Smoked Arctic Char, Annato Cured Cucumber, Yellow Bell Pepper, and Chives with Sushi Rice wrapped in Nori

Sweet Shrimp Nigiri:

Shrimp Steeped in Sweet Rice Wine and Spices on Sushi Rice with Wasabi and Poppy Seeds

Mushroom Pate with Phyllo Crisps

Pekingish Duck Breast

in Pancake with Wild Leeks and Sweet Pepper Ginger Soy Dipping Sauce

Sautéed Shad Roe

with a Wild Leek and Lemon Butter Sauce

Cornmeal Crusted Soft Shell Crab

with a Rosemary Red Chile Aioli

PEI Mussels Sautéed with Fiddlehead Ferns, Celeriac, Shallots and Tomato

Prince Edward island Ceviche

in a Spicy Tomato Vodka Cocktail

Maple Cured Diver Scallop Carpaccio

with Capers, Red Onion, Lemon and EVOO

Special Entrees

Coriander Rubbed Ahi Tuna

with a Wasabi Lime Vinaigrette

Sautéed Bluefish

with a Shrimp and Sweet Pepper Ragout

Shrimp and Green Chile Tamales

with a Tangy Black Bean Puree

Vegetarian Posole

Pan Fried Tilapia

with a Habenero Remoulade

Sautéed Rainbow Trout

with a Sautéed Fiddlehead Fern Butter Sauce

Striped Bass

with a Blackberry and Green Chile Salsa

Pan Seared Shrimp Braised in Sweet Butter

with Wild Asparagus, Garlic and Bitters

Pan Seared Diver Scallops

Braised in Sweet Butter with Fiddlehead Ferns, Garlic and Rosemary

Grilled Swordfish with Rosemary Aioli

and a Fire Roasted Red Bell Pepper Coulis

Pan Roasted Quail Stuffed with Pistachios

on a Fiddlehead Fern Ratatouille