Fish and Seafood

Tuna nicoise of sea salt, sesame yellowfin; shallot, garlic haricot vert; sherry mustard vinaigrette; smoked paprika egg parfait topped with pistachio nuts

Teriyaki-glazed Saba Shioyaki, wasabi yogurt aioli, micro radish, scallion, and ginger

Lemon sole delicately torched, poached rock shrimp dressed with soy, sake vinaigrette, scallions, and ginger

Pan roasted snapper with clams in a spicy lobster clam broth, roasted ‪vine-ripe‬ cherry tomatoes, leeks, and fennel

Lemongrass ginger poached calamari ramen with bok choy, bacon, and crispy calamari

Seared black sea bass on bok choy; carrot; bacon, ginger dashi

Smoked paprika sesame roasted shrimp on dashi curry cous cous with avocado, scallion, tarragon, and basil

Fenugreek pan roasted snapper, sweet tiger milk and spicy sweet potato whip

Garlic, herb stuffed broiled sardines, vine cherry tomatoes, with a mushroom duxelle phylo pastry

Miso black cod, shiso with seaweed, and charred shishito pepper

King salmon on triple garlic hummus, edamame, and vine cherry tomato confit

Crispy lemongrass yellowtail teriyaki, seaweed salad, lotus root chip and garlic roasted whipped pumpkin

Ratatouille topped with sea scallops

Three-textured king salmon, sake soy stir fried sesame bok choy, pickled myoga ginger, nori flakes

Sea scallop, cauliflower cous cous with champagne tarragon sabayon sauce, crimini duxelle, crispy bacon, and shallot

Lemongrass sake wine braised seared paprika octopus, baby herb potato, celery and apple with wasabi mayo yogurt

Seared chorizo shrimp, hulled barley, peas, with lemongrass shrimp shell dashi broth

Bruleéd brown butter scallops in ginger spice bonito corn velouté, watercress

King salmon poke with black sesame, pickled ginger beet and marinated poached

Paprika roasted butter shrimp and squid with roasted shrimp head saffron bisque

Bourbon braised smoked paprika seared octopus on pancetta ciao pepe bucatini

Crispy skin branzino, wok fried shiitaki mushroom and jalapeno pepper with fenugreek Vidalia onion soubise

Poached lemongrass lobster in Thai coconut curry

Pan fried fennel Hake, fennel purée, fennel confit and fried caper morel mushrooms

Glazed terriyaki Hamachi Kama, english peas, scallion chive and ginger with dashi

Fluke confit on coconut Bavarian honey mustard shallots and capers

Yuzu seared king salmon, bok choy, spring onion, and shiitake mushroom dashi

Tamarind glazed shrimp with seaweed salad

Spanish smoked paprika, garlic skate wing pan fried in olive oil and whipped caper yogurt mayo

Brown butter sea scallops with grapefruit, mango, soy sauce, avocado, and cashew

Bourbon braised seared octopus with roast fennel sweet heirloom tomato gazpacho, and crispy fennel in basil oil

Crispy smoked paprika black seabass with garlic basil heirloom tomatoes

Fenugreek seared monkfish with shiso peppercorn beurre blanc sauce and garlic shishito rappini

Prawn chorizo stuffed seppioline and stuffed shishito on roasted cipollini with sweet and sour sauce

Smoke spice mahi mahi, squid with char smoked garlic tahini eggplant whip and herb organic baby carrots

Sake cured king salmon on toasted garlic pain di Lariano topped with cappers, bonito flakes and scallion ribbons with avocado garlic wasabi quenelle

Crispy skin dashi braised black cod, smoked garlic pea red quinoa with bourbon octopus broth

Crispy skin tamarind red snapper, bok choy with arugula, leek, lemongrass sauce

Peppercorn, caper crusted yellowfin, herb shishito fried oyster mushroom and tahini sauce

Steamed PEI mussels with wine, shallots, and garlic in egg cream sauce, myoga ginger, and scallion

Lemongrass rock shrimp avocado wasabi scallion cream parfait

Fenugreek baked monkfish, poached spiny lobster, dill spring peas arugula flower, and pork stock braised sweet potato purée

Fennel coriander cured ocean trout tartar, garlic creme fraiche purple potato, micro fennel, and yuzu aioli

Skate en papillote in miso dashi, shrimp gyoza, green apple, edamame, and seaweed salad

Tarragon oil baked Chilean sea bass, daikon, butter braised myoga ginger leeks with a lobster sauce américaine

Fenugreek skin mackerel, bacon dashi, soy kombu, torched cucumber

Cabernet, leek, lemongrass braised seared octopus with chorizo, garlic cannellini beans, and blistered tomatoes in chive oil

Shoyu cured salmon, pickled fennel, sweet seaweed and mushroom with yuzu aioli

Smoke charred leeks with sake steamed mussels garlic vinaigrette and whipped chive yogurt cream

Trout 3 ways: mousseline, roe, and seared trout with prawn head sauce

Seared sea scallops and dashi poached ruby red shrimp in lemongrass bonito thai coconut velouté

Pistachio, chive crusted grouper, persian cucumber dill oil

Yellowfin tuna two ways: poke sesame tartare and barely seared with avocado mousse and parsnip crisp

Sake seared seppioline (cuttlefish) on grilled asparagus with pea ramp velouté upland watercress and samphire

Sake soy marinated torched mackerel, scallions and ginger on watermelon with a shiso sauce

Seared sesame pepper yellow fin tuna, steamed sake mussels and cockles in chorizo emulsion

Pan roasted snapper, dry sherry clams, brown butter lemon shitaki mushrooms, shallots, baby yukon potato, asparagus and garlic herb parsnip purée

Bourbon braised seared octopus with chanterelle velouté

Peppercorn crusted ahi tuna, avocado nori, lemon garlic kale with fermented soy bean yogurt

Seared brown butter lemon scallops with sake shallot morels pea shoots and ramp chive oil

Pan roasted yuzu scallops and cod with seared garlic, maitake mushrooms, asparagus, and bonito shoyu dashi

Torched lobster with heirloom tomato carpaccio tarragon, smoked paprika lobster creme

Fenugreek crispy skin black cod in char roasted tomato galangal dashi with torched marinated persian cucumber

Honey mustard glaze king salmon on crispy shaved Brussels sprouts, and garlicky white bean purée

Sherry fennel poached seared octopus, seppioline on smashed purple potato with spring onion, sea bean, and toasted sherry vinaigrette

Cucumber mint creamy gazpacho with fire roasted smoke paprika shrimp

Crispy fenugreek snapper on sesame soy garlic soba noodles in bonito galangal ginger dashi with dried wasabi peas

Steamed sherry mussels in leek massale curry coconut broth with red shishito and scallion

Ahi tuna tartar, black sesame, apple, sunchoke salad with wasabi citrus vinaigrette

Crispy dulse flake brown butter pan fried skate, capers, avocado garlic confit mousse florets, wasabi sour cream, charred scallion, and eggplant

Poached/seared tiger prawn tail, fried spiced prawn head in brown butter, ginger garlic cauliflower cous cous, charbroiled citrus prawn oiled bok choy, shallot and prawn head veloute, cuttlefish ink

Crispy skin red snapper, purple potato, grilled corn, young spring onion, coconut ginger lemongrass dashi broth

Scallop ceviche, lemongrass, ginger, white balsamic vinaigrette dulse seaweed flakes on pear, scallions, and nasturtium flower

Pan roasted langoustine, asparagus, paprika coriander crusted monkfish, yellow zucchini, and sour cherry plum

Lemongrass, coriander crispy top dashi poached wahoo, candy cane beets, purple radish, and spring onion

Paring of tuna tartare and radish, stonecrop, shishito, ginger ponzu mahi mahi with dulse seaweed and kabayaki sauce

Young thyme zest stuffed crispy skin sea bream, carpaccio of zucchini, pork stock zucchini squash purée, nasturtium, (cuttlefish) ink

Fennel, coriander crispy skin yuzu branzino; stock braised caper cous cous in vine cherry tomato, char grilled chicory, asparagus, and honey balsamic reduction

Ginger halibut pernot clam chowder, smoked leeks, prosciutto, fig, lemon asparagus spears, flax seed crisp

Chianti braised octopus a la plancha blistered cherry vine ripe tomatoes, chorizo and shallot with chianti octopus sauce

Crispy skin, poached black cod with ratatouille stuffed squash blossoms, nasturtium flower. garlic aioli, and cuttlefish ink

Lime mako in soy, shiitake, dashi, and charred bok choy

Smoked hickory sea salt cod, spiced sherry corn potage, cucumber, purslane, radish

Seared hamachi on pickled radish, kumamoto oysters on wakame seaweed topped with salmon roe in galangal ginger-infused bonito dashi

Bonito cured king salmon, capers, radish, wasabi dill sour cream stuffed cucumber, and dijon garlic yolk aioli

Tarragon stuffed skin Dorade on zucchini with leek saffron pernot velouté sauce

Seared branzino, ginger poached langoustine with langoustine buttermilk bisque, shaved fennel, and grapefruit

Poached/seared bourbon octopus, chorizo, mussels, chanterelles and dulse seaweed, sea bean with white balsamic smoke roasted garlic vinaigrette

Lemongrass crusted black bass, leek dulse seaweed salad with miso sake cape gooseberry sauce

Caviar-topped seared langoustines, grenache blanc steamed ginger mussels with roasted langoustine shell yuzu oil, white asparagus, arugula microgreens, and black garlic chive sour cream

Smoked hickory sea salt cod, spiced sherry corn potage, cucumber, purslane, radish

Lemongrass striped bass caper verjus vinaigrette, garlic seared shrimp, shaved pickled fennel, and wasabi crème fraîche

Salmon tartare on dulse seaweed flaked cucumber, topped with scallion, salmon caviar, and yuzu garlic yolk aioli

Sesame pepper crusted ahi tuna, chanterelles, ginger pork sauce, crispy lotus root topped cucumber, white balsamic yolk aioli

Seared hamachi on pickled radish, kumamoto oysters on seared cucumber topped with salmon roe in galangal ginger-infused bonito dashi

Pan roasted ginger yuzu hamachi on shishito grapefruit, garlic fig confit, smoke charred leek, and purple pearl onion with spicy chive oil

Tomato dashi poached Cod, blanketed with prosciutto and topped with garlic brown butter split seared langoustine, char broiled cauliflower, sunflower shoots

Red mullet, arugula, seabean and zucchini, with Malaysian curry mullet velouté

Grouper citrus ponzu, charred garlic oil corn, red chicory, sunflower microgreens, blackberry, and ponzu egg yolk aioli

Pan fried John Dory with creamy sweet corn roasted garlic sauce, fire grilled marinated lemon baby artichoke hearts, and figs

Pan fried skin poached seabass, white wine garlic ginger mussels, chanterelle and trumpet mushrooms, asparagus, tarragon yuzu vinaigrette

Fluke and tuna tartare topped salmon roe in spicy galangal bonito dashi

Lemon thyme monk medallions in spicy ginger lobster bisque

Seared lemongrass spiced tiger prawn, with arugula, chicory micro green salad sherry vinaigrette and yuzu ink

Seared crisp skin vermouth halibut in pear ginger green tea smoked leek topped goat cheese tuille, and caramelized baby Brussels sprouts

Chilean seabass, garlic sherry mussels, drunken trumpet mushrooms in bonito dashi broth

Sesame pepper crusted ahi tuna, curly red mustard greens, micro red chard, and ginger curry spice sauce

Sherry yuzu seared blackbass, nori wrapped asparagus, chestnuts with miso yogurt créme

Fennel, coriander, pepper crusted branzino, white balsamic anchovy vinaigrette, smoked hickory sea salt sesame edamame, prosciutto, caramelized shallot, artisan greens, ginger balsamic reduction

Hickory smoked sea salt vodka cured arctic char, pressed cucumber, baked cured skin crisp, arame and dulce seaweed enoki stirfry with garlic aioli

Dry sherry yuzu oil Chilean seabass, young ginger sherry garlic mussels with tarragon chive oil

Yuzu brown butter scallops, green apple, sherry tai ginger littleneck clams, fried quail eggs, aged balsamic

Scallops Pinot gris on salmon skin crisp with cucumber stuffed pork poached salmon scallion rillettes

Lemongrass smoked dashi poached monkfish, trout roe, chorizo, fennel, walnut verjus vinaigrette and herb king salmon mousse

Smoked sea salt, citrus seared halibut, littleneck clams steamed with lemongrass garlic and dried shishito, stir fried bok choy and celery leaf with clam liquor aged sherry verjus vinaigrette

Bloody Mary scallop BLT: bacon wrapped scallop, frisée in spicy tomato vodka sauce

Kombu wrapped steamed chilean sea bass in spicy tomato vodka broth

Yellowfin tuna duo, poke on avocado topped trout roe and peppercorn crusted seared tuna blackberry and peashoots, charred shallot craddled spice herb oil

Seared fenugreek, lemongrass red snapper, grilled sherry brown butter shrimp in spicy shrimp head bisque sauce

Bacon dashi poached crispy skin black cod on pork stock braised red quinoa with sweet baby peas

Herb crusted king salmon, Topped sherry balsamic pomegranate gastrique, chard micros and frisée, on wasabi pea purée

Red wine braised/seared octopus, poached/torched cod with asparagus, leek, and bacon dashi

Soy, mirin marinated torched mackerel, pickled cucumber, torched cauliflower, micros, and miso cauliflower mousse

Gin dulse seaweed citrus zest cured char with crispy skin wave, smoked leek log, coconut dill yogurt

Sea salt baked Chilean sea bass with smoke torched cucumber, steamed lemon asparagus, and dill coconut milk sauce

Fenugreek crispy skin oolong tea smoked Arctic char, king crab, rainbow radish, and paprika crab yogurt creme

Vermouth scallops, champagne lemongrass mussels with a spicy coconut saffron broth, toasted almonds and tarragon flower

Langoustine, chorizo stuffed seppioline, Jerusalem artichoke coconut milk purée, fennel and cilantro dill oil

Hamachi crudo kabayaki on stock braised ginger red quinoa, topped with jicama, bonito, scallions, and cucumber

Seared fois gras on lobster tail, frisée and seabeans with blood orange smoked dashi

Bourbon, cumin braised seared octopus, lemon steamed white asparagus, baby red watercress, garlicky anchovy red quinoa with bourbon octopus broth

Pan seared lemon sole on braised white balsamic fennel and leek, in a champagne langoustine coconut milk saffron bisque

Bourbon baby octopus and scallop terrine, seabean, radicchio, yuzu oil and apple parsnip purée

Gin cured and torched king salmon, fluke crudo on seaweed salad with black mushrooms in galangal smoked dashi

Diver scallops, crisp nori, purple radish in ginger dashi

Togarashi prawn, charred leek, sherry tarragon mussels, littleneck clams and cognac mussel, clam sour cream foam

Quick seared Langoustine, white wine marinated seppioline, jelled garlic herb vine ripe tomato with dill peashoot oil

Lightly seared sesame pepper crusted Ahi tuna, Asian pear and scallion with katsuobushi ponzu sauce

Fenugreek, 5 spice crusted black seabass, pink oyster, trumpet mushrooms and samphire with a cabernet, port reduction

Beau soleil oysters with cuvée rose brut dulse flaked mignonette sauce on ginger arami seaweed

Lobster, togarashi squid, buckwheat in sofrito emulsion bisque

Cod, rock shrimp in coconut massale curry lobster bisque with apple and mint

Fenugreek crispy skin snapper, red wine, lemongrass baby octopus. bonito dashi braised red quinoa with samphire, wasabi pea dust and smoked paprika cream

Sake citrus cured and torched Arctic Char with fennel pollen chive yogurt creme

Miso glazed Chilean seabass, pickled myoga ginger and pressed kyuri cucumber

Honey soy glazed skin branzino, pomegranate molasses vidalia soubise, seared onion, baby portobellos with ramson and miners lettuce

Langoustine chorizo stuffed seppioline flashed with dry sherry, and langoustine chorizo meatball with leek, ramps, fennel, and seaweed garlic yogurt creme

Pepper pan fried sea salt cod on morel, ramp, rapini, spring Vidalia ragu with miso creme fraiche

Whole dill garlic lemon stuffed dorade fire roasted; scallions and spring vidalia cradling pomegranate mollasses balsamic dijon merlot reduction and purple radish

Fire grilled miso sherry soy swordfish skewers, asparagus, spring purple onion, nasturtium, purple radish

Crispy skin black cod (sablefish) on char grilled curry corn broth, grilled curry rainbow carrots, pea sprouts, red cabbage

Black bass, scallions, asparagus, candied baby beetroot nested in purple radish microgreens, red frills, curry sour cream, and pomegranate soy molasses

Salmon crudo lemon chive chilli EVOO on pressed persian cucumber ribbons with roasted crispy salmon skin crackling, pickled purple radish, purple radish microgreens, nasturtium, and dulse flake creme

Malaysian curry prawn and littleneck clam soup

Crispy red mullet with mullet head saffron bisque and herb baby potato tricolori

Bourbon braised smoked paprika seared octopus, maitake mushroom, pancetta ragout with green aioli

Cumin, fenugreek crusted sea scallop in avocado, leek cream soup

Ginger grape seed oil poached halibut, stir fried seaweed shiitake mushrooms with spicy lime, ginger coconut cream sauce

King Salmon, pinot noir ratatouille and caper berry mayo

Seared Black cod, king Oyster and chorizo with porcini mushroom broth.

Stirfried squid, brown butter baby scallop, corn and baby leek on black garlic Salmorejo

Seared and poached Chilean Seabass, herb garlic baby artichokes with white balsamic dijon vinaigrette

Brown butter sea scallops crispy saffron herb pea rice

Roasted Spanish paprika head on shrimp, marinated heirloom cherry tomatoes with caper ramp aioli

Bourbon braised hot smoked paprika scorched octopus, with chimichurri zima tomatoes and white beans

Crispy fried skin striped bass with tarragon brown butter carrot, grapes, and fennel

Snapper, smoked paprika shrimp and jimaca with Massale curry coconut milk

GVW Food Inspirations

GVW Food Inspirations

GVW Food Inspirations

The bounty of the sea

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