Red Fish Seafood Grill

Grilled shrimp and chicken with pasta in spicy Louisiana cream sauce.

Cajun-style chicken breast served with a corn masque choux sauce and a garlic mashed potato.

Grilled chicken stuffed with Parmesan cheese and topped with lemon caper sauce. Served with Asian mixed vegetables.

In a balsamic mushroom sauce, served with stir fry vegetables. 12 oz.

Shrimp and seasonal vegetable stir-fried with chef's special chipotle sauce. Served over grilled portobello mushrooms.

Parmesan dusted filet of sea bass, served with miso reduction sauce. Chef chang's special recipe.

Fresh grouper topped with three grilled, bacon-wrapped sea scallops in a creamy key lime sauce.

Two crabmeat stuffed sea scallops, blackened, served with crabmeat stuffed lobster tail, served over seafood lobster sauce.

Prime rib with Caribbean rub, roasted. Served with fresh veggies.

Grilled chicken with Asian mushroom sauce.

8 oz filet mignon and five grilled shrimp with demi-glace sauce.

Shrimp, bay scallops, white fish, and clam in champagne cream sauce.

Fried shrimp with french fries.

Shrimp stir-fried with broccoli in spicy Thai basil red curry sauce.

Fresh thinly sliced salmon, baked with mushrooms and baby spinach in light lemon cream sauce.

Served with veggies.

Baked flounder filet topped with crab meat and served over basil macadamia nut cream sauce. Served with Asian vegetables and asparagus.

Fresh redfish, blackened, topped with spicy crab meat chipotle sauce, served with veggies.

Fresh snapper, baked, served with jumbo lump crab meat and shrimp over saffron ginger sauce topped with roasted tomato.

In-house 35 days dry-aged 11 oz ribeye steak served with asparagus and peppercorn cognac sauce.

Pan-seared tenderloin cubes in spicy black bean cognac demi-glaze sauce. Served with mashed potato and stir-fried vegetables.

Roasted marinated lamb chop in peppercorn cognac demi-glaze sauce. Served with mashed potato with truffle sauce.

Fresh gulf snapper and grilled shrimp in a spicy black bean sauce, sauce contains peanut, served with stir-fried vegetables.

Roasted beef short rib topped with basil walnut pesto in Korean steak sauce and 72-hour sous-vide pork belly in spicy roasted red bell pepper sauce. Served with mashed potatoes and asparagus.

Four jumbo shrimp topped with smoked gouda and Parmesan cheese, baked in tomato herb brandy sauce, topped with spinach and sautéed jumbo lump crab meat.

Lobster meat and shrimp in four-cheese mac and cheese with cheddar, smoked cheddar, parmigiano reggiano, and Irish kerry gold cheese.

72-hours sous-vide bottom sirloin steak topped with kalbi Korean sauce. Served over grilled asparagus and mashed potatoes.

Pan-fried baby coho salmon in lemon butter sauce, served with Asian sautéed vegetables.

Shrimp, scallop, mussel, clams, and half lobster tail in tomato broth, with a baby mushroom cap.

Roasted fresh mediterranean sea bass bronzini, stuffed with blue crab meat, served in wasabi lime sauce over sautéed spinach.

Two crab cakes with avocado mango salsa in truffle sauce crab cakes with mango salsa.

Marinated Chilean seabass, served with spicy shrimp bechamel sauce.

Lobster tail, shrimps, scallop, and garden vegetable perfectly baked inside a puff pastry in smoked tomato lobster bisque.

Fresh halibut, stuffed with crab meat, wrapped in cedarwood. Roasted. topped with three grilled shrimps in honey-ginger sesame cream sauce.

Crabmeat stuffed lobster tail, scallops, shrimp, and salmon with tomatoes, mushrooms, and spinach, baked with Parmesan and gruyere mornay sauce.

Crispy fried codfish and potato chips.

Fresh red snapper roasted on cedarwood, served with balsamic portobello mushroom sauce.

Pan-seared bronzini, seared scallop, and two large grilled shrimp served with beurre blanc sauce and an amazing smokey aroma.

Light fried and wok tossed with a citrus soy honey glaze.

Baked, bacon-wrapped blue cheese, and candied pecan stuffed dates.

Sautéed octopus with cherry tomato, onion and green onion in spicy sauce.

Ahi tuna, shrimp, jumbo lump crab meat and cooked octopus in a house make spicy cocktail sauce.

Tower of Roma tomato and green olives, jumbo lump crab meat, avocado, and ahi raw tuna, topped with cucumber mousse and ginger lime vinaigrette.

Four pieces. Fresh jalapeño stuffed with crabmeat, cream cheese, peanut, and bacon bits, tempura fried.

Spicy. Rock shrimp, deep-fried, served on crispy rice noodles.

Two pieces.

Four pieces. Mushrooms stuffed with crab meat and cheese, deep-fried, served with champagne cream sauce!

Six pieces.

Delicious boiled soybeans.

Five pieces. Fried puffs stuffed with lump crab meat, cream cheese, and fresh seasonings.

Delicious calamari with marinara sauce.

Six escargots baked in herb butter.

Six pieces.

Three each of shrimp, chicken, and beef.

A delicious and hearty soup.

A delicious and hearty soup.

A larger portion of our delicious seafood gumbo.

A delicious gumbo.

A larger amount of seafood chowder.

A delicious blend of seafood in a rich, creamy chowder.

Seaweed salad tossed in sweet citrus dressing and sesame seeds.

Seared ahi tuna served with mixed greens and seaweed salad in ginger sesame dressing.

Grilled chicken breast served with mixed greens, tossed in Asian sesame dressing.

7 oz of lightly seared ahi tuna served with sautéed spinach, arugula, and mushroom, topped with our chef's special and spicy sauces.

Cooked octopus tossed with Chinese wood ear mushroom and special vinaigrette.

Mixed European greens, fresh tomato, with sesame-honey miso dressing.

Gluten-free. Avocado, spicy tuna, spicy mayo, jalapeño wrapped in soy paper, topped with tuna, housemade special hot sauce, and crispy pork rind.

Half roll with a tempura lobster tail, jalapeño, and avocado, topped with spicy mayo, teriyaki sauce, and tempura crunch. Half red cow roll with avocado, brie cheese, jalapeño, and Chinese crispy bread, topped with thinly sliced roasted ribeye steak, and house make french onion, chefs special sauce.

Spicy salmon, cream cheese, Swiss cheese, special hot sauce; deep-fried, topped with avocado, tuna, special hot sauce and jalapeño.

Tuna, spicy tuna, white tuna, cream cheese, jalapeño, and mango; topped with tuna, salmon, mango, tempura crunch, red, green, and black masago, spicy mayo, chef's special sauce.

Tuna ceviche, Swiss cheese, jalapeño, kani and avocado; topped with hot chipotle sauce, teriyaki sauce and tomato salsa.

Tempura shrimp, kani, cucumber, and Swiss cheese; topped with avocado, tuna, spicy mayo, scallion pesto, and balsamic vinegar sauce.

Avocado, Swiss cheese, jalapeño, and Chinese crispy bread; topped with special tomato sauce, thinly sliced roasted ribeye steak with homemade french onion and truffle salt.

Spicy tuna with tempura shrimp on one half and soft shell crab on the other half.

Tuna, avocado, jalapeño, cream cheese, snow crab, lightly fried.

Fried bay snapper, spicy tuna, jalapeño, smoked crab and avocado, topped with baked eel.

Snow crab, kani, avocado, cucumber and masago, topped with avocado, salmon, and whitefish.

Spicy tuna, spicy salmon, mayo, topped with tempura crunch.

Tuna, kani, spicy scallop, avocado.

Fried crawfish, teriyaki eel, avocado.

Tuna, crab, salmon, white fish, masago and avocado.

Salmon mousse and chile paste roll, kani, jalapeño, and avocado.

Fried oyster, cream cheese, tuna, jalapeño, smoked crab, avocado and chef's special spicy cajun seasoning.

Tuna, salmon, hamachi, kani, avocado, and jalapeño.

Tempura shrimp, cream cheese, avocado, mayo.

Fried bay snapper, spicy tuna, jalapeño, smoke crab and avocado.

Softshell crab, unagi, kani, tempura shrimp, jalapeño and cream cheese.

Tempura shrimp, masago, jalapeño, cream cheese, mayo.

Spicy tuna roll topped with sake and avocado.

Tempura shrimp, masago, avocado, jalapeño, cream cheese, kani.

Shrimp tempura, spicy tuna, cucumber, and masago.

Smoked salmon, avocado, masago, cucumber, and cream cheese.

Tuna, kani, salmon, white fish, masago, avocado, jalapeño, cream cheese, and spicy sauce.

Snow crab, kani, avocado, cucumber, and masago.

Tuna with chili paste, cucumber, masago, avocado, and mayonnaise.

Fried soft shell crab with avocado, cucumber, masago, and mayonnaise.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Tuna, salmon, marinated mackerel, tai, and hamachi.

Salmon, tuna, tai, tamago, hokkigal, cooked shrimp, and six pieces of tuna roll.

Two pieces each of salmon, tuna, tai, hamachi, masago, cooked shrimp, and one pc tako.

Salmon, tuna, tai, hirame, tako, salmon roe escolar, Ebi and four pieces of baked eel.

Four pieces.

Four pieces.

Four pieces.

Four pieces.

Four pieces.

Four pieces.

Three pieces each of tuna, salmon and tai.

Three pieces each of tuna, salmon, tai, hamachi, and tako.

Three pieces each of escolar, ika, tuna, salmon, tai, hamachi, and tako.

21 pieces and house special roll.

Served with marinara sauce.

Four pieces. Mushroom caps stuffed with crab meat and cheese, deep fried, and served with champagne cream sauce.

Three each of shrimp, chicken, and beef satay.

Fresh maine mussels cooked in bacon, basil, ginger, and white wine clam sauce.

Boiled soy beans and then char grilled with special seasoning.

Fresh maine mussels cooked in bacon, basil, ginger, and white wine clam sauce.

Tuna sashimi, watermelon topped with candied wasabi, and lime vinaigrette.

Fried clams strips with sriracha ranch.

Tender pork ribs and light fried and wok tossed with a citris soy honey glaze.

Bacon wrapped blue cheese, candied pecan stuffed dates, and baked.

Sauteed octopus with cherry tomato, onion, and green onion in spicy sauce.

Tower of roma tomato, green olives, jumbo lump crab meat, avocado, ahi tuna (raw), topped with cucumber mousse, and ginger lime vinaigrette.

Four pieces. Fresh jalapeno stuffed with crabmeat, cream cheese, peanut and bacon bits, and tempura fried.

Cajun fried rock shrimp, served over crispy rice noodles, and with chipotle hoisin sauce.

Four pieces. Mushroom caps stuffed with crab meat and cheese, deep fried, and served with champagne cream sauce.

Six pieces.

Boiled soy beans.

Five pieces. Fried puffs stuffed with crab meat, cream cheese, and fresh seasonings. Served with mustard sauce.

Served with marinara sauce.

Six escargots baked in herb butter.

Six pieces. Cold peeled shrimp served with cocktail sauce.

Three each of shrimp, chicken, and beef satay.