Sentences with phrase «roasted sea bass»

At the open - air restaurant, Numu, the menu is Central American fusion (try the roasted sea bass with mashed yuca and leeks).

Use your food processor to easily create a homemade pesto of sun - dried tomatoes and almonds to top roasted sea bass.

Highlights include fresh - shucked French, Australian and US oysters, a carving station serving succulent roast prime rib and marinated roast sea bass and local favourites such as spicy Thai salads, chilli dips, wok - fried dishes and piquant curries.

Not exact matches

We ate the garlic and parmesan roasted romanesco with some sea bass and roast potatoes, and again, it was easy to say which was her favourite part of the menu.

Delicate pan-fried sea bass fillets served with roasted potatoes and a salsa of semi dried, baby plum and beef tomatoes, white wine and fresh herbs.

As my mother's son, I also went a little rogue with my recipe: a whole black sea bass (you can use whatever white flaky fish you like), that gets butterflied and stuffed with a spicy garlicky herb mixture before being roasted.

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

Grilled sea bass with lemon and new potatoes and a side of lazy fries; gnocchi primavera with spinach, pea, rocket, parmesan cream and a side of roasted Mediterranean vegetable salad.

Main Roast Barbary duck breast, caramelised apples; grilled line - caught sea bass, cauliflower purée, capers and raisins; French beans and shallots; potato purée.

Scott and I ordered two grilled lobster tails, sea bass, fried calamari rings, roasted vegetables, and too many beers to count.

The diversified menu includes steamed sea bass in zucchini with avocado cream, dill sauce and crispy sprouts or pink roast fillet of veal with foie gras, beetroot puree, millefeuille of pumpkin or mustard - truffle sauce.

The evening glowed with Swarovski lanterns, while guests enjoyed a feasting menu of fish carpaccio, seared tuna and sea bass followed by roasted breast of guinea fowl and winter berry Eton mess, created by chef Alan Lucas of Banking Hall.