Swordfish Sicilian || 12 oz center cut swordfish sautéed with olive oil, white wine, and garlic with capers and tomato concasse, in a beurre blanc sauce Snapper alla Ligure || An almond encrusted red snapper fillet sautéed in olive oil and shallots and topped with a lemon white wine sauce over sautéed spinach Tilapia Oreganata || Topped with herbed bread crumbs glazed with Chardonnay beurre blanc sauce Tilapia Marechiara || A fresh tilapia fillet sautéed in a light plum tomato sauce with baby clams, mussels, rock shrimp and fresh basil Lump Crab Cake || All lump Maryland crabmeat broiled boiled and glazed with a beurre blanc sauce Stuffed Jumbo Shrimp || With lump crab imperial stuffing and finished off with a drizzle of lemon butter sauce Grilled Atlantic Salmon || Over an array of grilled vegetables with a diced tomato basil dressing Misto Fradiavola || A tantalizing variety of seafood—shrimp, scallops, clams, mussels, and calamari sautéed in a spicy red sauce and served on a bed of linguini