Yellowfin Chophouse Restaurant

WITH SHERRY PECAN VINAIGRETTE

WITH ASIAN SLAW, PAPAYA TERIYAKI AND A COCONUT CREAM SAUCE

WITH SPINACH, GOAT CHEESE, SUNDRIED TOMATO TOPPED WITH PARMESEAN BREAD CRUMBS AND GARNISHED WITH RED PEPPER COULIS

BALLS WITH ASIAN SLAW, SOY GLAZE AND THAI CHILI SAUCE

WITH GRILLED BREAD

WITH WASABI SOUR CREAM, FRIED CAPERS, DICED SHALLOTS AND TOMATO

WITH ASIAN CARROT SALAD, PONZU, AND SPICY AIOLI

WITH CHIPOTLE AND CILANTRO CREAM

WITH WHITE WINE, LEMON, BUTTER SAUCE

WITH GRILLED ASPARAGUS AND A CAULIFLOWER PUREE

WITH ROASTED SWEET POTATOES AND ASPARAGUS

WITH HONEY-LIME GLAZE ROASTED SWEET POTATOES AND SAUTEED BROCCOLI

SERVED OVER CHORIZO AND CHEDDAR GRITS WITH SAUTEED PEPPERS AND ONIONS FINISHED WITH A ROASTED RED PEPPER COULIS

WITH GRILLED ASPARAGUS AND GARNISHED WITH A RED PEPPER BUR BLANC

TUNA WITH SHRIMP FRIED RICE AND SWEET CHILI GLAZED VEGETABLES

SERVED OVER A SPANISH PAELLA STYLE RICE

WITH PEPPERS, ONIONS, BACON, AND TOMATOES WITH A GREEN AND RED CHILI BUR-BLANC

SERVED WITH A ROCK SHRIMP SCAMPI, BABY GREEN BEANS AND CARAMELIZED ONION MASHED POTATOES

ADD THESE PREPERATIONS TO YOUR STEAK FOR $3 SHRIMP/ BLEU CHEESE CRUSTED OR SHRIMP SCAMPI TOPPING

WITH PISTACHIO BUTTER OVER ORZO AND SAUTEED BROCCOLI WITH A RED WINE REDUCTIONq

WITH GREEN CHILI CRAB HOLLANDIASE SAUCE OVER ROASTED POTATOES AND ASPARAGUS