Fishes & More announces terrific Chef’s Specials
The appetizer that is highlighted is a shrimp and bacon casserole, with sautéed mushrooms and a Hollandaise sauce and gratinated with mozzarella cheese and cognac. Main courses in the spotlight are a grouper and shrimp Parmesan with Italian herbs, pesto and a pomodoro sauce, a Burgundy Wit Wittie, where white fish fillets are poached in red wine and caramelized shallots. The fillets are served with baby carrots, green asparagus and scalloped potatoes.
The third option of the Chef’s Specials is the Oriental-Greek tuna: a yellow fin tuna in a soy sauce, with a crust of roasted sesame seeds and served with arugula, red cabbage, bean sprouts, scalloped potatoes and baby carrots.
The Wine of the Month is a Chardonnay or a Pinot Noir from Hahn, Monterey County, California; both delicious with lots of fruity notes.