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Bacalhau, char-broiled served in olive oil and garlic

Jumbo shrimp, and sea scallops

Served with imported prosciutto di parma

Roasted served with calvados sauce

Broiled served with sauteed garlic in olive oil

Portuguese style bouillabaisse of fish and shellfish in red sauce

Whole fish 2 lbs. or filet broiled in light lemon sauce

Whole fish or filet served with meuniere on the side

Combination of shellfish, chicken and pork over saffron rice

Made with virgin olive oil, potatoes, and collard greens

Broiled served with 9 oz. lobster tail

Broiled served with garlic and fresh parsley sauce

Broiled, portion served 1-½ lb.

Broiled served butterfly style

Stuffed with shrimp and minced vegetables

Served raw on the half shell sold by the piece

Garlic, fresh coriander, and a touch of dijon mustard

Served with horseradish on the side

Broiled served with fresh roasted peppers stuffed clams sold by the piece

Steamed served with or without hollandaise sauce

Sold by the pound

Sauteed served with shrimp sauce

Sauteed in white wine, a touch of garlic mustard sauce and fresh coriander

Sauteed topped with roasted sliced almonds

Broiled filet served with hollandaise sauce on the side

Shellfish, lobster, mussels, clams, sea scallops and shrimp for two

Broiled topped with sauteed onions in balsamic vinegar

Broiled butterfly style on the bone or filet

Cubes of loin, little neck clams sautéed in wine and fresh coriander

Char-broiled served with sliced sauteed portobello mushrooms

Sauteed in cognac sauce over linguini

Baked in olive oil and sauteed onions

Broiled served in dill sauce

Broiled served with capers sauce

Baked in a red sauce of sliced tomatoes, onions, green and red sweet peppers