FRESH FISH - Chart House

FRESH FISHS imply Grilled with Olive Oil (adds 50 cal), Saut ed (adds 60 cal), Blackened (adds 100 cal) or Baked, finished with lemon shallot butter, seasonal vegetables & coconut ginger riceTOP IT OFFA vocado Pico (310 cal) 5avocado, jalape o, tomato, cilantro & limeBaja (400 cal) 8saut ed shrimp, avocado corn salsaTropical Fruit Salsa (70 cal) 4fresh mango, pineapple & island spiceOscar (480 cal) 9lump crab, asparagus, b arnaiseSEAFOOD Cedar Wrapped Salmon lemon herb scented; arugula, roasted beets, red onions + oranges in a fig vinaigrette (730 cal) 32 Mac Nut Mahi warm peanut sauce, mango relish, soy glaze, mango sticky rice & Asian green beans (1160 cal) 35 Spiced Ahi* Furikake rice, wasabi cream & ginger soy (1080 cal) 37 Snapper Hemingway Parmesan encrusted, lump crab & lemon shallot butter, coconut ginger rice (1070 cal) 34 Indian Summer Mahi grilled, crispy golden cauliflower, charred corn, painted saffron corn puree + tomato fennel sauce (430 cal) 35 Lobster Stuffed Scrod Maine lobster, lemon shallot butter, Yukon Gold mashed (1340 cal) 35 Bronzed Swordfish sweet & spicy seared, lump crab, tomatoes, lemon shallot butter & coconut ginger rice (790 cal) 39 Lemon Herb Crusted Salmon stone ground mustard buerre blanc, roasted fingerling potatoes (960 cal) 32 STARTERSSOUPSL obster Bisque (540 cal) England Clam Chowder (450 cal) cream (280 cal) 8 SALADS Orange Scented Fall Saladarugula

FRESH FISH Simply Grilled with Olive Oil (adds 50 cal), Sautéed (adds 60 cal), Blackened (adds 100 cal) or Baked, finished with lemon shallot butter, seasonal vegetables & coconut ginger rice

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