DebºoºS
DIS Veteran
- Joined
- Aug 31, 1997
- Messages
- 3,745
We walked in to the Flying Fish during the dinner hours with no great expectations of being seated. We were greeted with Party of 2? Right this way. There we were sitting in The Fish without ressies during Easter week!
Appetizer selected by DS: Rustic Mediterranean White Bean Stew
Savory Vegetables, Green Olives, Florida Rock Shrimp, Pesto Oil, Foccoccia Croutons.
I tasted it and thought OMG if this was the starter how could I possibly save room for the finish? I then decided to make my appetizer an entrée which was wonderful and filling.
My choice: Signature Flying Fish Crisp Jonah Lump Crab Cakes x2
Savory Vegetable Slaw, Roasted Red Pepper Coulis, Ancho Chili Remoulade
We couldnt decide between a bottle or wine by the glass. Then we couldnt agree on which bottle and it was getting tiresome going back and forth so we went with wine by the glass. My choice was Zolo Torrentes, Mendoza-Argentina 06 It was delicate with aromas of tropical fruits and flowers, mellow fresh flavor. Very tasty but am glad I didnt get a bottle.
DS chose the Oak-grill Scottish Loch Duart Scottish Salmon
Served with Asparagus, Roasted Fennel, Clamshell Mushrooms, Green Garlic, Vermouth and Caper Butter
His wine choice was DAurenberg The Laughing Magpie Shiraz/Viognier McClaren Vale-Australia 06 smooth tannin, rich, full-bodied and a great pairing for the salmon.
The Scottish Salmon was insanely good.
As I thought we couldn't even think of ordering a desert. We'll return again and maybe next time enjoy a desert.
*too much salmon info warning
We queried our server who happened to be from Glasgow Scotland about the salmons origins. Lorna explained Loch Duart Scottish salmon comes from the cold, clear waters off the northwest coast of Sutherland at the very tip of Britain's mainland. Its a low volume and organic rearing system which produces lean, fit fish of exceptional quality.
Scotland exported more than 12 million salmon to 60 countries and is the third-largest salmon producer in the world with a 10% global market share.
Appetizer selected by DS: Rustic Mediterranean White Bean Stew
Savory Vegetables, Green Olives, Florida Rock Shrimp, Pesto Oil, Foccoccia Croutons.
I tasted it and thought OMG if this was the starter how could I possibly save room for the finish? I then decided to make my appetizer an entrée which was wonderful and filling.
My choice: Signature Flying Fish Crisp Jonah Lump Crab Cakes x2
Savory Vegetable Slaw, Roasted Red Pepper Coulis, Ancho Chili Remoulade
We couldnt decide between a bottle or wine by the glass. Then we couldnt agree on which bottle and it was getting tiresome going back and forth so we went with wine by the glass. My choice was Zolo Torrentes, Mendoza-Argentina 06 It was delicate with aromas of tropical fruits and flowers, mellow fresh flavor. Very tasty but am glad I didnt get a bottle.
DS chose the Oak-grill Scottish Loch Duart Scottish Salmon
Served with Asparagus, Roasted Fennel, Clamshell Mushrooms, Green Garlic, Vermouth and Caper Butter
His wine choice was DAurenberg The Laughing Magpie Shiraz/Viognier McClaren Vale-Australia 06 smooth tannin, rich, full-bodied and a great pairing for the salmon.
The Scottish Salmon was insanely good.
As I thought we couldn't even think of ordering a desert. We'll return again and maybe next time enjoy a desert.
*too much salmon info warning
We queried our server who happened to be from Glasgow Scotland about the salmons origins. Lorna explained Loch Duart Scottish salmon comes from the cold, clear waters off the northwest coast of Sutherland at the very tip of Britain's mainland. Its a low volume and organic rearing system which produces lean, fit fish of exceptional quality.
Scotland exported more than 12 million salmon to 60 countries and is the third-largest salmon producer in the world with a 10% global market share.
Pics I mean not shot shots 
but I guess they would be good too.
