All seafood plates are accompanied with an aromatic Jasmine rice topped with saffron butter and grilled vegetables.

Salmon
Pan seared and finished in the oven covered in a herb garlic butter sauce.

Seared Ahi Tuna
Seared Ahi Tuna, straw mushrooms and Japanese snap peas in an oyster ginger reduction sauce.

Grilled Shrimp
Jumbo grilled shrimp scampi in a lemon butter sauce.

Oriental Shrimp
Jumbo grilled shrimp sautéed with Shitake mushrooms, snap peas, green onion in an oriental oyster sauce.

Tabule Chilean White Sea Bass
Slow oven roasted with green tomatoes, mango and black beans.

Broiled Chilean White Sea Bass
Simmered in a garlic butter sauce.

Sesame Crusted Swordfish
A seared black sesame crusted swordfish finished in a high temperature broiler with a hint of seeded and peeled tomatoes and capers served with a white wine reduction.

Broiled Lobster Tail (12oz)
California spiny lobster tail broiled and served with clarified butter.

Lobster Tail Thermidor (12oz)
Medallions of a lobster napped with a thermidor sauce with a hint of cognac then broiled in the original shell.

Lobster Tail (12oz) a la Diabla 39 spicy
Medallions of lobster mixed with a five chile creamy diabla sauce then broiled in the original shell.

Shrimp a la Diabla 23 spicy
Jumbo grilled shrimp sautéed in a five chile creamy diabla sauce.

Lobster Add-on
Add a broiled 6oz Lobster tail with clarified butter to any dish.