FEATURED SEAFOOD: Dolphinfish (Mahimahi)
FEATURED CHEF: Chris Garnier.

Chef Garnier's Lobster Sauce is made with Bacon, Mirepoix, roasted Lobster Head Shells, Konbu, Heavy Cream and Tomato Base.

He chops Macadamia Nuts to combine with Mayonnaise and Panko Flakes to create a crust for his fresh Mahimahi.

When the pan searing of the Mahimahi yields a browned crust, the fish fillet is transferred and finished off in the oven.

Plate presentation includes Red Potato and Asparagus along with chef's Lobster Sauce and a Beurre Blanc!

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