Freshly shucked Pacific oysters served on crushed ice with citrus mignonette and spicy chili ponzu.
Crispy fried calamari dusted with sea salt and served with roasted garlic aioli.
Jumbo sea scallops pan-seared in truffle butter, finished with lemon zest and microgreens.
Premium blue crab blended with herbs, served with a tangy remoulade and arugula salad.
Layers of fresh ahi tuna, avocado, and mango, drizzled with sesame soy glaze.
Thick-cut swordfish marinated in citrus herbs, flame-grilled and served with roasted vegetables.
Steamed Alaskan king crab legs with garlic butter and a side of lemon butter rice.
Perfectly seasoned and pan-seared, served with a creamy coconut sauce and sautéed spinach.
Perfectly seasoned and pan-seared, served with a creamy coconut sauce and sautéed spinach.
Wild-caught salmon glazed with sweet miso, served with jasmine rice and grilled asparagus.
Tender squid filled with herbed couscous and sundried tomatoes, served over tomato basil sauce.
A Spanish classic with shrimp, mussels, scallops, and saffron rice infused with ocean flavors.
An indulgent mix of grilled shrimp, scallops, crab, and sea bass served with three dipping sauces.
Juicy prawns simmered in Thai coconut curry with lemongrass and chili, served with basmati rice.
Pan-seared halibut topped with truffle butter and paired with roasted garlic mashed potatoes.
A refreshing mix of cucumber, mint, lime, and sparkling water with a hint of sea salt.
Fresh mango purée blended with passion fruit and coconut water for a tropical twist.
Vibrant blue spirulina lemonade served over crushed ice with a touch of agave.
Orange, grapefruit, and pineapple juices topped with soda and garnished with a mint sprig.
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