Flying Fish Café

When Open: Dinner

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Dinner

Dinner Menu

Last Check/Update: 5/8/2008

Appetizers

Sweet Three Onion and Parsnip Bisque (Soup of the Day) Jonah Crab Fondue, Chive Creme Fraiche, Crispy Shallots	9.00
First Maryland Soft-shell Crabs of the Season (Our Chef's Special Thunder Appetizer) Sesame Tempura, Soba Noodles, Soy and Roasted Corn Dipping Sauce	17.00
Melange of Young Romaine Caesar Salad Roasted Garlic Dressing, Parmigiano-Sonoma Jack Prico, Pesto Sourdough Croutons	9.00
Young Local Arugula Salad, Forelle Pears and Candied Walnuts Creamy Gorgonzola Foccaccia Crostini, Artisanal Montegottero Walnut Oil Vinaigrette	10.00
Fresh Mozzarella di Bufala, Vine-ripe Yellow and Red Beefsteak Radicchio, 8 Year-aged Balsamico, Sweet Basil, Flaked Salt, Cucube Peppercorns, Extra Virgin Olive Oil	15.00
Chilled Wild Caught Gulf Shrimp "Cocktail" Frisee, Watermelon Radish, Spiced Hearts of Palm, Creamy Verde Sauce, Chive-infused Oil	16.00
Chardonnay-steamed Whidbey Island Penn Cove Mussels Fennel, Chilies, Pesto Crema, Grilled Sourdough Crostini	13.00
Crispy Sesame and Togarashi-scented Calamari Spiced Green Papaya, Fragrant Vegetables, Asian Dipping Sauce	13.00
Our Signature Flying Fish Cafe Crisp Jonah Lump Crab Cake Savory Vegetable Slaw, Roasted Red Pepper Coulis, Ancho Chili Remoulade	16.00
Yellowfin Tuna Tartare with Far Eastern Accentuations Hijiki seaweed, Yuzu Tobikko, Sweet and Spicy Miso-Garlic Sauce, Wasabi-Cilantro Oil, Sesame Crisps	15.00
Maine Lobster "Soup and Sandwich" Rich Lobster Bisque, Celery Root, Leeks, Fresh and Sun-dried Tomatoes, Mini two-bite Lobster "BLT"	18.00

Entrees

Orecchiette Pasta "Frutti di Mare" (Our Chef's Thunder Pasta Entree) Ear shaped pasta tossed with Florida Rock Shrimp, Cape Scallops, Clams and Penn Cove Mussels, Fennel, Tiny Tomatoes, Leeks & Arugula, Shellfish Crema	29.00
Our Signature Flying Fish Cafe Potato-wrapped Red Snapper Creamy Leek Fondue, Veal Glace, Red Wine and Cassis Butter Sauce Saintsbury Garnet Pinot Noir, Carneros '06 -- 12.00	34.
Citrus Zest and Schezuan Peppercorn-spiced Yellowfin Tuna Loin Bok Choy, Asian Mushrooms, Tiny Carrots and Radishes, Light Curried Carrot-Coconut Infusion Eroica Riesling, Columbia Valley-Washington '06 -- 12.50	34.00
Oak-grilled Scottish Loch Duart Organic Salmon Rhapini, Delta Asparagus, Roasted Fennel, Green Garlic, Vermouth and Caper Butter Okanogan Estate Pinot Noir, Washington '04 -- 10.50	36.00
Toasted Pumpkinseed-crusted Florida Day-boat Mahi-Mahi Zucchini, Crookneck Squash, Palm Hearts, Roasted Tomatillo, Poblano and Cilantro Emulsion Zolo Torrontes, Mendoza-Argentina '06 -- 8.50	34.00
Oak-grilled Maine Diver Scallops English Pea, Basil and Mascarpone Risotto, Honshemeji Mushrooms, Pancetta Cracklins Feudi di San Gregorio Fiano di Avellino, Campania-Italia '05 -- 12.50	36.00
Ricotta, Portobello, Spinach, Eggplant and Herb Crespelle "Lasagna" Watercress and Spinach, Yellow Tomato Compote, Fontina Crema and Basil-infused Oil Silverado Vineyards "Fantasia" Napa Valley '04 -- 17.00	26.00
Provencal Crusted Double Lamp Chops Tian of Grilled Vegetables, Nicoise Olives, Roasted Garlic, Thyme and Port Reduction D'Arenberg "The Laughing Magpie" Shiraz/Viognier, McLaren Vale-Australia '06 -- 13.00	37.00
Our Signature Flying Fish Cafe Char-crusted New York Strip Steak Fingerling Potatoes, Honey-glazed Root Vegetables, Blue Lake and Yellow Beans, Classic Sauce Foyot Murphy-Goode Snake Eyes Zinfandel, Alexander Valley '04 -- 15.50	38.00

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