Herb and Panko Encrusted Sword Fish Steak
Truffled Potato Puree, Aged Balsamic and Lentil Vinaigrette

Porcini Dusted Halibut
Warm Andouille and Fingerling Potato Salad, Citrus Beurre Blanc

Cedar Plank Roasted Atlantic Salmon Fillet
Maple Whipped Sweet Potato, Garlic Rapini and Crisp Pancetta Vinaigrette

Pan Seared Arctic Char
Wild Mushroom Stuffed Crepes, Sweet Pea Emulsion

Chilean Sea Bass
Saffron Butter, Potato Chive Cake, Leeks

Nori Wrapped Diver Scallops
Wasabi Mashed Potato, Miso Beurre Blanc

Crispy Skin Branzini
Tomato and Artichoke Confit, Fresh Slaw of Fennel and Endive

Sushi Grade Ahi
Reggianno Steak Fries, Grilled Plums, Fig Bordelaise

Baked Blue Corn Monkfish
Crab, Fava Bean, Haricot Vert and Butternut Squash Succotash

Seafood Stew
Calamari, Salmon, Mussels, Manilla Clams in Saffron Broth. Thick-Cut Crostini, Roasted Red Pepper Rouille

Chili and Cilantro Rubbed Lobster Tail
Twice Fried Thai Bean Salad, Plum Wine and Mirin Pan Sauce

Grilled Yellow Tail
Enoki, Baby Bok Choy, Water Chestnuts, Rock Shrimp and Sake “Nage”

Banana Leaf Wrapped Tilapia
Baby Carrots, Fried Plantain, Ginger Lemongrass Essence

Adam Mosher - Personal Chef
© 2005 Adam Mosher

Campaign Websites