Chef’s Recipe Series

Soups and Starters

• Hawaiian Style Ahi Poki Martini
• Crab Bisque
• Scott’s Clam Chowder
• Crab Cakes
• Togarashi Seared Ahi Tuna
• Rock Shrimp Potstickers

Farm-to-Fork Week Recipes

• Stone Fruit Vinaigrette
• Smoked Tomato Vinaigrette
• Oyster Sauce
• Whisky Caramel Sauce
• Cacao-Nib Almond Brittle

Entrees

• Macadamia Nut Halibut
• Petrale Sole Dore
• Salmon Entree

Pastas

• Capellini Provencale

Scott’s Cioppino

Clams, mussels, prawns, fresh fish, crab and habanero sausage in a spicy roasted tomato fennel broth.