Flying Fish Caf�
When Open: DinnerMenus (click below to view)
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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