• Page 1, Finfish and Vegetables en Papillote, Fishguy Market Megacakes


• Page 2, Megacakes (cont.), Grilled Fish with Moroccan Vinaigrette
• Page 3, Grilled Fish (cont.), Lobster Gazpacho, Lobster Roll Salad Sandwich
• Page 4, Lobster Roll Salad Sandwich (cont.), Margarita Ceviche
• Page 5, Herbed and Steamed Fish, Nectarine Sauce
• Page 6, Pan Asian Kabobs with Maui Marinade, Shrimp and Melon Soup
• Page 7, Shrimp and Melon Soup (cont.), Smoked Fish Spread

• Pan-Fried Sardines with Aioli, Tapenade, & Serrano Chips

• Copenhagen Cured Lox : Dominick's Cooking Corner at the Taste of Chicago
• The Fishguy's Native Shrimp Cakes : Dominick's Cooking Corner at the Taste of Chicago

• Balsamic Portobello Mushrooms (serves 4)
• Lobster Cakes (serves 4)
• Tomato Chutney
• Shrimp Mousse (makes 1 ½ cups)
• Shrimp Spring Rolls (serves 12)
• Asian Dipping Sauce
• Cured Salmon Tartare
• Slow Roasted Salmon (serves 10-12)
  

• Risotto with Saffron, Jumbo Prawns & Day Boat Sea Scallops (serves 4)
• Pan Seared Salmon with Braised Savoy Cabbage, Cannellini Beans, and Rosemary Cream (serves 4)
• Stripped Bass with Manilla Clams
• Pan Seared Arctic char with Herbed "Acquerello" Risotto, Exotic Mushrooms and Shaved Celery Salad
• Caramelized Day Boat Scallops with Creamy Polenta, Curly Endive and Blood Orange "Brodetto"
• Leopard Grouper with Morel Mushrooms and Asparagus Puree
• Langostinos with Roasted Bell Peppers "Peperonata," Oil-Cured Olives and Basil-Infused Extra Virgin Olive Oil
• Pan-Seared Red Snapper with Braising Greens,Fava Beans and Umbrian Truffles
• Porcini Crusted Ahi Tuna With "Peperonata" And Shaved Celery Salad
• Grappa Cured Wild Salmon Tartare With Cucumber, Avocado And Caperberries
• Black Sea Bass With Fingerling Potatoes, Braising Greens, And Prosecco Vinaigrette

Dirk Flanagan - Executive Chef

Michael Foley -Former Chef and owner of Printers Row

Sarah Stegner -Chef and Partner of Prairie Grass

Christopher Stoye - Former Executive Chef, Cafe Selmarie

Brett Swartzman Chef

• Tuna and Sea Bass Saltimbocca
• Pesce In Crosta (Fish in Salt)
• Salmone Al Ginepro
• Gnocchi with Scallops
  

• Seared Maine diver scallops with fricasee of vegetables
• Oysters On The Half Shell With Vegetable Relish
• Lake superior whitefish with mussels and Israeli couscous
• Grilled Tuna With Mountain Vegetable Salad w/Sticky Rice And Miso Vinaigrette
  

• Avocado with Crab, Ginger and Grapefruit
• Seared Scallops with Sea Urchin and Greens
• Mint and Dill Vinaigrette
• Horseradish Crust
• Roasted Red Snapper
  

• Roasted bass with potatoes "risotto-style" with sweet pea butter and truffles (Serves 4)
• Smoked salmon and crab spring roll with caramelized ginger aioli, ponzu and watercress (Serves 4)
• Crab Salad, Spring Rolls, Caramelized Ginger Aioli
  

• Mussels
• Gravlax
• Thai Scallops with Lentils & Coconut Curry Sauce
• Tilapia with Apple potato pancakes
  

• Seared Sea Scallops
• Oysters on the Half Shell
• Pacific Rim Yellowfin Tuna Tartare
• Lobster Gazpacho
• Seared Sea Scallops with Wild Mushrooms
• Grilled Seafood Salad
• Grilled Sea Bass and Cucumber Salad
• Salsa Verde
  

• Mussels Fricassee
• Grilled Nairagi (serves 4)
• Lobster Club (serves 4)
  

• Bay Scallops and Tequila Ceviche (Serves 6)
• BBQ Salmon with Slaw (serves 4)
• Churrasco Atun
  

• Sautéed Halibut (Serves 4)
• Sautéed Langoustines (Serves 4)
• Sautéed Scallops (serves 4)
• Tuna Carpaccio (serves 4)
  

• Lobster Salad (serves 6)
• Champagne Vinaigrette
  
• Risotto
• Artichoke Crusted Grouper (serves 6)
• Potato Pancake
• Eggplant Caponata
• Basil Mashed Potatoes
• Saku Tuna
  

• Pan Roasted Halibut With Almond Tarator And Tomato Basil Pasta
• Jerk Rubbed Prawns With Grilled Pineapple And Purple Potato Hash
• Seared Monkfish With Buerre Blanc And Wild Grain Salad