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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722

Fresh From The Sea

Happy Hour Menu

Rick Oruch - Monday, April 03, 2017
Our new Happy Hour menu starts today and is offered daily from 3-6pm.

-Raw oysters ($2) per

-$5 Smoked Salmon Deviled Eggs
with Arugula & Sriracha Mayo

-$8 SeaBreeze Combo 2 each
Tuna Nachos, Shrimp Cocktail, Smoked Salmon Tartlets

-$8 Fried Calamari
with Grilled Tomato Marinara and Parmesan Cheese

-$8 Peel & Eat Shrimp
12 Shrimp with Rick's Original Cocktail & Remoulade Sauce

-$9 Smoked Salmon Dip
served with crostini

$5 Wines
House Chardonnay
House Pinot Grigio
House Cabernet
House Merlot

$6 Cocktails
House Margarita
House Old Fashion
Sea Breeze Cocktail
Gin Rickey

$1 off all Beer

House wine & cocktails available only during Happy Hour

2014 Domaine Lebreuil Bourgogne Pinot Noir

Rick Oruch - Wednesday, March 29, 2017

On this #WineWednesday we are featuring one of Caroline's favorites, our 2014 Domaine Lebreuil Bourgogne Pinot Noir.


 

Spring into Shrimp Scampi

Rick Oruch - Monday, March 27, 2017
Watch Rick & Ryan's cooking demo making Sauteed Shrimp Scampi on Good Morning Texas and enjoy the recipe below.

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Sautéed Shrimp Scampi Recipe

1lbs. Gulf Shrimp (10/15)
3 tbsp. Butter
1 tsp. Chopped Garlic
¼ c. Chopped parsley
¼ c. White Wine
Juice of One Lemon
1 dash Salt and Pepper to taste

Peel and devein shrimp. Heat butter and add shrimp. Sauté shrimp on one side until firm. Flip shrimp, add garlic, lemon, wine, parsley and salt and pepper. Serve over your favorite rice or pasta

Seared Scallops with Raspberry Gastrique

Seabreeze Fish - Monday, March 06, 2017

Did you know March is National Nutrition Month?

Fox 4 Good Day invited us to share a recipe for Seared Scallops with Raspberry Gastrique.

Watch Ryan's cooking demo from Saturday March 4th 2017.

Seared Scallops with Raspberry Gastrique

Serves 2

Raspberry Gastrique
1/2 cup White Vinegar
1/8 cup raspberry preserves, seedless
1/8 cup granulated sugar
A pinch of Kosher Salt

In a saucepan combine the vinegar, raspberry preserves and sugar. Season with pinch of salt.
Bring to a boil, then lower to heat.
Reduce the mixture by half, then cover and set aside.

Scallops
0.75 Lbs. Sea Scallops, patted dry
Kosher salt and black pepper, for seasoning
1 TBSP EVOO
1/2 TBSP Unsalted Butter

Make sure Scallops are rinsed, pat dry.
Season Scallops with salt and pepper.
In a skillet over medium-high heat, melt the butter then drizzle in EVOO.
Place the Scallops in the pan-make sure it is thoroughly heated. Cook the Scallops for 2-3 minutes, then flip and cook for another 2-3 minutes.
Ladle the Gastrique onto the plate and place the Scallops over the sauce.





Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

Hours:
Lunch and Dinner

Sunday-Thursday 11am-9pm
Friday-Saturday 11am-10pm
Happy Hour Daily 3-6pm

972-473-CRAB (2722)

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