Stella's on 97 will be offering a first class seafood menu on Friday and Saturday October 25-29 During the days leading up to the weekend we will be offering featured seafood menu items to get you in the mood.
Chef Geno has planned some great seafood for the Friday and Saturday menu. Here's just a sample of what you'll find:
Note : This is a sample of the menu items that will be available. The menu will change from day to day based on availability of fresh ingredients.
Starters
Lobster Bisque with Polenta Croutons
Sweet lobster and cream soup served with fresh polenta-smoked cheddar croutons.
New Flake Clam Chowder
Hearty soup made with ocean clams, cream, Yukon gold potato, turnip, rutabaga, and carrot.
Cioppino alla Geno
A hearty, spicy seafood stew made with tomatoes and dried chilies from our garden, saffron, shrimp, clams, mussels, and fresh fish.
Lobster Stuffed Mushroom Caps
Mushroom caps stuffed with a savory lobster filling, topped with white cheddar, and baked.
Lobster Fritters
Lobster, cilantro, and sweet corn fritters.
Steamed Mussels
Blue Musseld from Prince Edward Island steamed with butter, garlic, lemon zest, parsley, and pinot grigio. Served with toasted brioche.
Coconut Curried Lobster
Tender Lobster rolled in seasoned ginger flour and pan fried until crispy. Deglazed with rum and tossed with a sweet coconut-curry sauce.
Ceviche
Fresh rock Shrimp, scallops, and lobster brined in fresh lemon and lime juice, then tossed with avocado, grape tomato, fresh cilantro, sweet Vidalia onion, and minced sweet chilies (Guajillo, Anahiem, Banana). Served with freshly made white corn tortilla chips.
Shrimp Cocktail
River caught prawns from bangaladesh steamed in white wine and served with wasabi cocktail.
Calamari Fritte
Tender squid tossed in a seasoned cornmeal and quickly fried. Served with dragon chili remoulade.
Escargot
Tender snails baked with white wine, sliced garlic, shallots, and sweet cream butter.
San Francisco Frito Misto
Lightly battered shrimp, scallops, clams, and walleye. Fried until golden and served with citrus tartar and wasabi cocktail.
Roasted Asiago and Crab Dip
Fragrant asiago, lump blue crab, sun dried tomatoes, and fresh chives from our garden are baked until golden and bubbly. Served with pita chips.
Crab, Lobster, & Walleye Cakes
Savory grilled fish cakes with citrus tartar, dragon chili remoulade, and apple-chive aioli.
Blackened Scallops and Salmon
Fresh diver scallops and Alaskan sockeye salmon blackened in butter and served with a smoked jalepno-chive béarnaise sauce.
Crabcake Sliders
Tender crabcakes on grilled foccacia with citrus tartar and field greens.
Walleye Sliders
Tender walleyecakes on grilled foccacia with citrus tartar and field greens.
Buffalo Shrimp and Lobster
Lobster and Shrimp Nachos
Mains
Bacon Wrapped Sea Scallops
Fresh sea scallops rolled in cracked black pepper, cumin, ginger, and coriander are wrapped with hand cut smoked pork belly then pan roasted. Served with lobster mashed potatoes and garlic butter tossed green beans.
Linguini with Clams
Tender clams sautéed in butter with Vidalia onion, german porcelain garlic, fresh fennel, and celery. Deglazed with clam stock, pinot grigio, cream, white pepper, and dried chile flakes.
Coconut Crusted Shrimp
Bangaladesh river prawns rolled in seasoned flour, sweet coconut milk batter, and shredded coconut are fried until golden. Served with orange marmalade, lobster mashed potatoes and garlic butter tossed green beans.
Smokey Bourbon Bronzed Salmon
Alaskan Koho Salmon cured overnight with molasis, brown sugar, sea salt, fresh dill, juniper berries, and fennel fronds is seared in butter then braised in bourbon and sweet plum wine reduction. Served with pistachio wild rice pilaf and our chef’s seasonal vegetable.
Roasted Tuna Melt
Seared ahi tuna, smoked pork belly, and smoked cheddar cheese on grilled sourdough bread with field greens and spicy garlic aioli. Served with French fries.
Sweet and Sour Fried Pineapple & Prawns
Black tiger shrimp, and cubed of fresh pineapple are tossed repeatedly in seasoned ginger flour then fried until golden. Stir fried with pea pods, radish, sweet bell pepper, carrot, scallion, and sliced garlic is a sweet and sour pineapple-Chinese black vinegar sauce. Served with Ginger Rice.
Scampi with Cippolinni Onion
Rock shrimp, sliced garlic, cippolinni onion, parsley, and dried chilies from our garden are sautéed in butter until firm, then deglazed with pinot grigio and sweet cream butter. Tossed with angel hair pasta and topped with seasoned breadcrumbs, grated parmesan, and fresh parsley.
Jamón Jacketed Stuffed Sole
Firm Dutch sole stuffed with seasoned breadcrumbs, scallops, crab, and fresh herbs is lightly seasoned and wrapped in a paper thin layer of Spanish Serrano ham. Steamed in chardonnay, butter, lemon, and fresh dill, then served with lemon-fennel aspic, burre blanc, lobster mashed potatoes and garlic butter tossed green beans.
Salmon Louis XVI
Alaskan Koho salmon lightly seasoned with freshly ground black pepper, sea salt, fresh thyme, and fresh rosemary is wrapped in puff pastry, brushed with butter, and baked until golden. Served with lobster mashed potatoes, garlic butter tossed green beans, and a cognoc cream sauce made with lobster, scallops, rock shrimp, shallots, sliced garlic, and fresh fennel.
Maine Lobster
Lobster steamed in chardonnay, butter, black peppercorns, fresh fennel, and a secret blend of seasonings. Served with fresh sweet cream butter, lobster mashed potatoes, and garlic butter tossed green beans.
Blackened Swordfish
Thick swordfish steak marinated with lemon, chardonnay, and ancho chilies is rubbed in blackening spice and seared until crispy. Served with a smoked jalepno-chive béarnaise sauce, lobster mashed potatoes, and garlic butter tossed green beans.
Fish Tacos
Seasoned walleye, salmon, flounder, shrimp, scallops, lobster, tuna, etc, and a shredded cabbage salad made with napa cabbage, bok choy, purple cabbage, red ball radish, scallion, carrot, sweet bell pepper, pea pods, and a spicy sesame-rice wine vinegar dressing. Served with shredded Colby jack cheese, Spanish rice, and pineapple cilantro salsa.
Seafood Mixed Grill
Shrimp, scallops, lobster, clams, and cubes of Alaskan Koho salmon sautéed in sweet cream butter with shallot, sweet bell pepper, carrot, sliced fennel, and garlic, then deglazed with cognoc and cream. Served with lobster mashed potatoes.
Land and Sea
Tender marinated baseball cut sirloin and 3 Coconut crusted shrimp. Served with orange marmalade, lobster mashed potatoes and garlic butter tossed green beans.
Surf and Turf
8oz lobster tail steamed in chardonnay, butter, black peppercorns, fresh fennel, and a secret blend of seasonings and a black angus center cut ribeye, rubbed with sea salt, cracked black pepper, and rosemary infused olive oil. Served with sweet cream butter, lobster mashed potatoes and garlic butter tossed green beans.
Hawaiian Blue Marlin
Sea salt rubbed marlin is flame broiled until firm. Served with pistachio wild rice pilaf and pineapple cilantro salsa.
Bacon Wrapped Shrimp
Jumbo bangaladesh river prawn dusted with cracked black pepper, cumin, ginger, and coriander are wrapped with hand cut smoked pork belly and dry roasted until firm, then brushed with Geno’s Apfelkorn plum glaze. Served with lobster mashed potatoes and garlic butter tossed green beans.
Pistachio Crusted Mahi Mahi
Mahi-mahi is lightly seasoned and rolled in pistachio nuts and panko, lightly seared in walnut oil and butter, then baked until golden. Served with pistachio wild rice pilaf and pineapple cilantro salsa.
Shrimp and Grits
Buttery sautéed rock shrimp, garlic, shallots, and fresh thyme with white cheddar grits.
Lobsterburger
Thick grilled lobster cake with field greens and citrus tartar on a grilled ciabatta bun. Served with French fries and cold slaw.
Barramundi with Mint-Butter Sweet Peas
Seafood Fajitas
Lobster, shrimp, and scallops sautéed with garlic, sweet Vidalia onion, and sweet bell pepper. Served with pineapple-cilantro salsa.
