assorted seafood with mussels and scallops simmered in a roasted garlic chardonnay cream sauce.
finished with grilled tiger shrimp.
scallops, emerald mussels, shrimp, and clams stewed in a spicy saffron tomato soup.
assorted lettuce, roma tomatoes, and diced bell peppers tossed with your choice of balsamic basil vinaigrette, honey dijon, sun-dried tomato vinaigrette or parmesan peppercorn ranch.
crisp romaine lettuce tossed in a homemade caesar dressing, garnished with seasoned mackerel croutons, and finished with grated romano cheese.
chevre and gorgonzola cheeses on top of assorted greens tossed in a sundried tomato dressing. finished with roma tomatoes, sundried cherries, and oven roasted tomatoes.
peppered and served over mixed greens with balsamic vinegar reduction and olive oil.
grilled tiger shrimp served in a sweet teriyaki mushroom sauce.
oven roasted mushroom layered with caramelized red onion and salmon. finished with peppered ranch and capers.
served over a bed of mixed greens and topped with a chili aioli.
4 jumbo prawns served with cilantro chipotle dipping sauce.
scallop encrusted king salmon, saffron compound butter, and caramelized red onions baked inside a puff pastry shell.
sauteed wild black mussels and green lip mussels steamed with garlic, scallion, and roma tomatoes in a white wine clam broth.
seared sea bass topped with a roasted scallop and finished with a roasted yellow pepper puree and chili mayonnaise.
a center cut sushi grade tuna, grilled and served over a sweet teriyaki tiger shrimp sauce. served rare to medium rare.
pan sauteed with scallops and shrimp in a pineapple curry sauce. served with whipped potatoes and seasoned vegetables.
oven roasted and sliced over seared bok choy with a whipped sweet potato polenta. finished with a hoisin chili sauce.
farm raised king salmon cooked on a cedar chinook plank, with roasted new potatoes and asparagus. finished with a pinot noir beurre rouge.
grilled and served with diver scallops and tiger shrimp. finished with a spicy mango puree, whipped sweet potato polenta, and steamed broccolini.
steamed with ginger, garlic, mussels, tiger shrimp, black beans, and scallions. served with seasoned vegetables.
grilled and served in a saffron tomato seafood sauce. finished with steamed broccolini.
lemon peppered and pan fried snapper, served over whipped potatoes and seasoned vegetables. finished with a citrus beurre blanc.
an 8 oz. center cut filet, grilled, then finished with a mushroom demi-glace, crumbled gorgonzola, whipped potatoes, and asparagus.
served over a cajun creole shrimp sauce and garnished with julienne peppers. finished with whipped potatoes and vegetables.
served with tiger prawns in a roasted red pepper sauce, and finished with grated romano cheese.
trout topped with crab meat and cooked on a cedar chinook plank. finished with chili cream sauce, roasted potatoes, and asparagus.
an 8 oz. filet and a 1/2 pound of king crab served with drawn butter and demi glace. finished with whipped potatoes and asparagus.
assorted seafood sauteed in a roasted garlic chardonnay sauce.
mussels, shrimp, scallops, and penne pasta in a spicy broth. flavored with lemongrass.
blackened salmon served atop mixed greens, diced peppers, and tomatoes. drizzled with a honey dijon vinaigrette.
with avocado, asparagus tips, chopped tomatoes, and diced peppers. served with basil balsamic vinaigrette. finished with toasted sesame seeds.
a combination of gorgonzola and chevre cheeses, tossed with spring mix, diced tomatoes, and strips of sun-dried tomatoes and cherries. finished with a sun-dried vinaigrette.
spring mix tossed with peppers and tomatoes. served with your choice of basil balsamic vinaigrette, sun-dried tomato vinaigrette, dijonnaise, or parmesa peppercorn ranch
sauteed rock shrimp, bell peppers, and tomatoes. finished with a leek flavored beurre blanc.
served with a creole tomato sauce and vegetable of the day.
pepper encrusted swordfish served with a brandy mushroom cream sauce and vegetable of the day.
served with a roasted garlic beurre blanc and vegetable of the day.
salmon with pasta, a pesto cream sauce, and fresh vegetables.
steamed with garlic, scallion, and tomato in a sake butter broth.
crabcake served on a bed of mesclun mix with a sweet thai sauce.
pan seared and served with a creole butter sauce.
pasta, pesto cream, and a variety of vegetables.
Menu for Mt. Adams Fish House provided by Allmenus.com
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