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

Fresh From The Sea

Plano Magazine Article

Rick Oruch - Thursday, October 31, 2019

10/31 New Specials

Rick Oruch - Thursday, October 31, 2019
Bouillabaisse 
with Halibut, Shrimp, Mussels, Rouille...35
Grilled Alaskan Halibut *Sokol Blosser Pinot Gris
with baby heirloom tomatoes, fennel, basil served with Two Specialty Sides...38
Cedar Planked Steelhead Trout *Bell Red Blend
with lemon maple glaze with Two Specialty Sides...38
Blackened Red Snapper *Four Graces Pinot Noir
with shrimp creole with Two Specialty Sides...32
Sauteed Flounder *Andre Dezat Sancerre
with lobster cream served with Two Specialty Sides...32
Grilled Mahi Mahi *Four Graces Pinot Noir
with ginger rum glaze served with Two Specialty sides...25

Specialty Side Choices
-Roasted Cauliflower with Fresh herbs
-Sauteed Brussel Sprouts with Bacon & dried cranberries
-Horseradish Whipped Potato
-Tabbouleh with Cucumber & Tomato

Honig Wine Dinner Video

Rick Oruch - Wednesday, October 30, 2019

10/14 Honig Wine Dinner Sold out

Rick Oruch - Monday, October 07, 2019

Our upcoming Honig Wine Dinner on Monday October 15th is SOLD OUT!!!!

Shrimp Kabob Recipe

Rick Oruch - Tuesday, October 01, 2019

Lemon Shrimp Kabobs

Ingredients:

2 pounds large shrimp, peeled and deveined

2 red bell peppers

1 purple onion, cut into 1-inch cubes

2 zucchini, cut into 1-inch rounds

4 garlic cloves, minced

2 cups parsley, chopped

1 lemon, juice and zest

3 Tbsp olive oil

1 tsp cumin

1 tsp coriander

Salt and pepper, to taste


Instructions:

  1. Combine all ingredients in a large plastic bad and marinate for 20 minutes.  Alternately thread shrimp and vegetables on 6-8 skewers. 

  2. Grill skewers covered for 5-6 minutes on medium-high heat, turning frequently.

  3. Serve immediately.


Yield:  6-7 servings






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Hours:
Lunch and Dinner

Monday Closed
Sunday, Tuesday-Thursday 11am-9pm
Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

972-473-CRAB (2722)
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