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Fillable Printable Restaurant Menu Planning Template

Fillable Printable Restaurant Menu Planning Template

Restaurant Menu Planning Template

Restaurant Menu Planning Template

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1400 ARAPAHOE STREET - DENVER - CO - 303-991-2277
FRESH TODAY
*FLAP JACK — WASHINGTON
*OCEANAIRE SALTS — CAPE COD
*CALM COVE — WASHINGTON
*HAMMERSLEY — WASHINGTON
*CARIBOU — NOVA SCOTIA
*GRAHAM POINT — WASHINGTON
*MARTHAS VINEYARD — MASS
JUMBO SHRIMP COCKTAIL
CHESAPEAKE BAY STYLE CRAB CAKES
MASSACHUSETTS JUMBO SEA SCALLOPS
HOUSE MADE COCKTAIL SAUCE
NEW ZEALAND BARRAMUNDI
COLOSSAL CRABMEAT COCKTAIL
HOUSE MADE COCKTAIL SAUCE
*GRILLED FILET MIGNON AND SHRIMP
IDAHO RUBY RED TROUT
LIVE LOBSTERS 1-1/4 - 2 LBS
*SPICY TUNA POKE
WASABI EMULSION, WONTON CHIPS
JUMBO SHRIMP SCAMPI
WILD ALASKA HALIBUT
WILD ALASKA COHO SALMON
*CHILLED SHELLFISH PLATTER
SHRIMP, KING CRAB, LOBSTER, MUSSELS & OYSTERS
WILD AUSTRALIA KING PRAWNS
STUFFED IDAHO RUBY RED TROUT FLORENTINE
FLORIDA SWORDFISH
*WILD ALASKA COHO SALMON CRUDO
PACIFIC COD
PONZU, FRESNO, CILANTRO
NEW BELGIUM BATTERED FISH & CHIPS
NEW ZEALAND BUTTERFISH
JUMBO LUMP CRAB CAKE
SHELLFISH MIXED GRILL
BLACKENED
CREAMY MUSTARD MAYONNAISE
DYNAMITE
BUTTERMILK FRIED CALAMARI
ALASKA RED KING CRAB
BLACK & BLEU
FRESNO, JALAPENO, RED CHILI AIOLI
DUTCH HARBOR ALASKA
SAUTEED ROCK SHRIMP
SHRIMP AND GRITS
JUMBO LUMP CRAB
CAJUN BUTTER SAUCE
JUMBO SEA SCALLOPS
ESCARGOTS BURGUIGNONNE
BLUE CRAB AND CAPER ‘LOUIE’
BURGUNDY BUTTER & PUFF PASTRY
SCALLOPS & HUDSON VALLEY FOIE GRAS
GRILLED OYSTERS ROCK
SPINACH PERSILLADE, TENDER BELLY BACON, PARMESAN
CHARRED SPANISH OCTOPUS
WHOLE GRILLED EUROPEAN BRANZINO
GARBANZO, ROMESCO, ASPARAGUS, YUKON POTATO
*6 OZ. PETITE FILET MIGNON
*10 OZ. FILET MIGNON
SPICY TEMPURA ROCK SHRIMP
WILD AUSTRALIAN KING PRAWNS 'LOUIS'
DIABLO CHILE GLAZE, AVOCADO AIOLI
*16 OZ. NEW YORK STRIP
TRUFFLED MASHED POTATO, BLUE CRAB, CAPER BEURRE BLANC
*ROASTED CHICKEN CHOP
LOCAL MUSHROOM BISQUE
*SESAME SEARED RARE HAWAII AHI TUNA
*20 OZ. BONE IN RIBEYE
PICKLED GINGER, WASABI, WAKAME, SOY
WILD ALASKA COHO SALMON
NEW ENGLAND CLAM CHOWDER
TOGARASHI, HAZEL DELL SHIITAKE, YUZU, BLACK GARLIC
TENDER BELLY BACON STEAK
MAPLE CURED, CHERRY WOOD SMOKED
10 OZ. FILET MIGNON 'OSCAR'
PALLISADE PEACH & REBEL FARMS GREENS
ROASTED SUMMER SQUASH & GREEN BEANS
GRILLED ASPARAGUS, KING CRAB, BLACK TRUFFLE HOLLANDAISE
PARMESAN, WHITE BALSAMIC, CANDIED WALNUT
DILL VINAIGRETTE, BLISTERED TOMATO, RADISH
CHOPPED HOUSE GREEN SALAD
BLACKENED WILD ALASKA HALIBUT
TRUFFLED WHIPPED POTATOES
OCEANAIRE VINAIGRETTE
CRISPY POLENTA, PICKLED RED CABBAGE, REBEL FARMS ARUGULA
GRILLED ASPARAGUS
CAESAR SALAD
EXECUTIVE CHEF—KYLE VIERA
PARMESAN AND LEMON
HOUSE-MADE CROUTONS, SHAVED PARMESAN
SOUS CHEF—JODIE VALENZUELA
HASH BROWNS
ICEBERG LETTUCE WEDGE
SOUS CHEF—TYLER SIVERTSEN
À LA OCEANAIRE
CRUMBLED BACON, TOMATO, BLEU CHEESE DRESSING
AU GRATIN POTATOES
SEAFOOD CHOPPED SALAD
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
CREAMED CORN
HEIRLOOM TOMATO AND MOZZARELLA
GRILLED OLATHE SWEET CORN
ARUGULA, BALSAMIC, PISTACHIO, CROSTINI
HERB-RADISH BUTTER
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