For the Love of Fish! 7 Succulent Seafood Combinations

Photo by Stephanie Richard Seafood

Photo by Stephanie Richard

Whether it’s your first time visiting us or you’ve been coming here for years, our extensive menu may surprise you! It goes without saying that our mouthwatering crabs are what we’re known for, but our culinary talent doesn’t stop there. In this post we discuss our favorite seafood appetizers, entrées, and sides that go great together!

Appetizers

We love all of our appetizers, but while summer is still in session, some of our lighter fare really hit the spot!

Ceviche is perfect hot weather food! Prepared using the freshest fish chosen personally by our chef, the seafood is seasoned and cured in tangy citrus juices and peppers. The zesty flavor packs a punch! Pair this with a side of sweet potato fries and the combination will ignite your taste buds!  When selecting a beverage, we recommend gin, Stella Artois, Barone Fini Pinot Grigio, Henry Fessy Beaujolais, or Jean-Luc Colombo rose.

Our Sesame Seared Tuna is made with the highest quality tuna coated with sesame seeds and quickly seared revealing the complex flavors of the fish. The combination of the tender meat and nutty crust is a tasty treat! Although we serve large portions, you may want to pair it with our Coconut Shrimp for a delicious blend of flavors that complement each other beautifully. Choose a dark spiced rum, Blue Moon, or Chateau Timberlay Bordeaux to accompany these two appetizers.

Escargot is a superb standalone appetizer. Intended to whet your appetite, this garlicky, buttery dish is an excellent course before a hearty meal and it calls for Rodney Strong Pinot Noir to finish out the exquisite taste.

As we move on to the main entrée, it helps to keep in mind all the flavors you experienced in the appetizers you just enjoyed. If you really want to make your mouth happy, follow these entrée suggestions.

Seafood Bretone Style

Fresh Fish Bretone Style

Entrées

After tasting the Sesame Seared Tuna and Coconut Shrimp, consider ordering the Macadamia Encrusted Grouper or Snapper. Prepared with a mixture of ground macadamia nuts and grated asiago cheese, and accompanied by green peppers sautéed in sesame oil, this seafood dish provides a complete dinner from start to finish.

Even with its powerful citrus flavors, Ceviche can be followed by many of our dishes, but the Shrimp Creole will take your dining experience to a whole new level. Instead of offering complimentary flavors, it’s the contrast that will excite your taste buds! White rum, Stella Artois, or Mar de Frades Albariño offer a refreshing interlude between bites.

It doesn’t get any better than Escargot followed by a sizzling Surf and Turf. The savory taste of our New York Strip steak and umami Florida lobster tail is simply divine after the mild-copper and garlicky flavors of the Escargot. Whiskey or Scotch, Samuel Adams Boston Lager, or Rodney Strong Pinot Noir goes best with this succulent seafood dinner!

Now that you have the inside scoop, go ahead and explore on your own combination! No matter what you choose, we know you’ll be satisfied because Seafood is what we do.

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