• Seafood chowder, a lighter version, with salmon, clams, and prawns
    • Thai fish curry with coconut basmati rice
    • Fisherman’s pie, with Wild BC Salmon, cod, prawns and egg in a parsley sauce topped with mashed Yukon gold potatoes
    • Teryiyaki sockeye salmon fillets served with egg noodles and stir-fried vegetables, lime juice and cilantro
    • Coquilles St- Jacques, with a rich mushroom sauce and mashed potatoes
    • Roasted cod with Indian spiced coconut chic peas
    • Sole breaded with Parmesan and herbs
    • Grilled Snapper Vera Cruz, in a garlic cilantro lime marinade topped with a fresh tomato salsa
    • Seafood stew, prawns and scallops with a tomato vegetable garlic sauce
    • Crab ravioli, Won Ton ravioli filled with a crab and cream cheese filling and topped with a fresh tomato garlic sauce
    • Salmon and asparagus gratin, salmon fillet pieces and asparagus in a white wine veloute sauce topped with sliced potato and parmigiano cheese topping