GW Fins

Pan-seared halibut with seared sea scallops, finished with a lemon-butter sauce.

Jumbo Gulf shrimp sautéed in a spicy, buttery, and garlicky New Orleans-style BBQ sauce, served with a French bread for dipping.

Locally sourced Drum fillet, expertly blackened with a proprietary spice blend, served with jambalaya.

Sushi-grade Ahi tuna, lightly seared and served with a sweet and savory Asian glaze, accompanied by sticky rice.

Pan-roasted snapper fillet atop a creamy saffron risotto, studded with fresh blue crab meat.