Lightly sauteed, served with a Merlot brown sauce complimented with garlic confit, mushroom, bacon, baby shrimps and fresh thyme sprig.

Salmon fillets baked in a parchment paper with a mustard garlic-lemon butter.

Bronzini fillet sauteed, finished with an almonds buerre meuniere.

Jumbo shrimps and sea scallops sauteed with white mushrooms, morels and fresh lemon thyme. Finished in a light Champagne cream sauce.

Jumbo shrimps, sea scallops, mussels, yellow tail snapper and mahi-mahi served in a white wine tomato broth.