Well hello all of you beautiful people. Chef D back at you once again and Im here to inform you of the happenings at the fish this weekend and into next week. Its a gorgeous night for our patio. Come celebrate the end of the work week with J.D. Owen, who will be gracing us with his music tonight (Friday) evening. The entertainment will be outside for your pleasure. Be sure to visit the bar for one of our 7 delicious craft beers on draft or walk the plank with Captain Ollies famous Pirate Punch. He also makes the best handcrafted cocktails in the universe. As far as your tummy pleasuring, here is what we have for you coming out of our kitchen: Starters... PEPPER JACK LOBSTER AND CRAB QUESO Fresh pepper jack, Monterey jack and roasted garlic are slowly melted and combined with fresh lobster claw meat and lump crabmeat makes up this creamy and savory queso dip. Served with tri-colored tortilla chips and topped with scallions. SHRIMP and CRAWFISH NACHOS They’re BAAACK!!! A heaping pile of tri-colored tortilla chips covered in fresh crawfish tails, baby shrimp, roasted red peppers, green onions, grape tomatoes, chopped garlic and Creole-style seasonings. Finished with a Monterey jack and sharp cheddar blend of cheese and accompanied by fresh salsa. MAHI MAHI SLIDERS with CITRUS MAYO and GINGERED-PINEAPPLE SLAW 4 hand-breaded and deep-fried Hawaiian Mahi Mahi fingers on toasted slider buns. Topped with a house made pineapple and gingered cole slaw and drizzled with a delicious garlic tinged citrus mayonnaise. Nestled around a generous portion of our tater gems (tots). From the Sea... CHEF D’s NEW ORLEANS SHRIMP, SCALLOP, CHICKEN, and ANDOUILLE SAUSAGE JAMBALAYA over STEAMED RICE with SAUTEED COLLARD GREENS Chef D’s take on a New Orleans staple. A bighearted portion of fresh succulent peeled shrimp, bay scallops, diced chicken breast, and smoky Andouille sausage slow cooked with peppers, onions, celery, fresh garlic and many other secret ingredients. Served atop a bed of steamed white rice and finished with chopped scallions. Accompanied by garlic and bacon grease sautéed collard greens. Down South goodness!!!! IRON SKILLET BLACKENED CHILEAN SEA BASS with MAINE LOBSTER CLAW MEAT BEARNAISE A fresh 8 oz. Chilean Sea Bass filet, dredged in a house made red fish blackening spice and iron skillet seared to flaky perfection. Covered in a delectable and creamy béarnaise sauce that is filled with fresh tarragon and chunks of Maine lobster claw meat. Accompanied by a choice of side and our red cabbage and red pepper slaw. From the Shore... CHEF D’s FIERY CUBAN SANDWICH Seasoned and slow smoked pulled pork shoulder and black forest honey ham piled high on a crispy artisan French roll. Covered in a zesty mustard sauce, pickles, fresh diced jalapeno peppers, Swiss cheese, and fresh cilantro. Accompanied by a choice of side and house red pepper and red cabbage slaw. FINS’ 45840 BLACK ANGUS BURGER on a PRETZEL BUN with SEASONED HAND-CUT GARLIC FRIES A half-pound, hand formed Black Angus hamburger, seasoned and char broiled to your liking. Served on a buttered grilled pretzel bun and piled high with our slow hickory smoked, Carolina barbeque pulled pork, sweet and tangy cole slaw, pickle slices, crumbled bacon, and finished with ghost pepper cheddar cheese. Accompanied by seasoned (thyme, rosemary, other spice) hand-cut garlic fries. Sea and Shore... BLACKENED CHOICE GARLIC ENCRUSTED FILET MIGNON and 1 LB. SWEET BASIL BUTTERED ALASKAN SNOW CRAB LEGS A hand cut 7 oz. Choice Filet Mignon, encrusted with fresh chopped garlic, seasoned, and iron skillet seared to your liking. Paired with a pound of sweet basil buttered Alaskan Snow Crab legs and drawn butter for dipping. Comes with a choice of side and our red cabbage and red pepper slaw. Sound delicious? Come on down to Fins Seafood & Grille and wind down with us. We are the perfect solution for a great start to the weekend. You know you want to, so COME GET SOME!!!! All of my love, Chef D
Posted on: Fri, 30 May 2014 19:42:50 +0000
Recently Viewed Topics
© 2015