I know I'm at Paddlefish, becuase when I look up, I see... Paddlefish on the side of the boat... I mean, building... I mean, boat.
There is a "bread service" of sorts with dinner. These are essentially parker house rolls with some compound whipped butter. The butter had a bit of cinnamon and some sweetener in it.
If I'm not mistaken, this was all the "complimentary pre-dinner bread" that was brought for our table of three. So clearly, they don't want you filling up on bread before dinner.
From the Libations & Rocks section of the menu, this is a Southern Sangria. It's a combination of Medly Bros. Bourbon, peach liqueur, Tempranillo (a Spanish red wine), and seasonal fruit.
From the Starters section of the menu, this is the Charred Octopus with Cannellini beans, chourico (a type of pork sausage), and smoked paprike oil.
The Charred Octopus seemed to be prepared well and had a nice flavor, but the plating seems a little — uninspired.
These are the Lobster Corn Dogs from the Starters section of the Paddlefish menu. They were served with a small amout of purple cabbage slaw and a sweet chili aioli.
The coating on the Lobster Corn Dogs is a little more like a corn-based tempura than a traditional spongy corn dog batter, but that's understandable... hot dogs are different than lobster.
There's a small amount of purple cabbage slaw, which adds a nice, colorful touch to the serving board. Fear not the sweet chili aioli... it's more aioli, than sweet chili.
This is the Swordfish entrée, which is on the "From the Port" section of the menu. As the name suggests, it's a Swordfish fillet. It's accompanied with some wassabi-whipped potatoes, shiitake and snow pea stir fry, and miso sauce.
The Swordfish seemed, perfectly shaped, and a little thin — for a Swordfish. This particular fillet, was a tad on the dry side.
I didn't find the Wasabi-whipped Potatoes to be particularly "hot", in fact, had Wasabi not been on the menu, I'm not sure I would have guessed that's where the smallest little kick was coming from. There's also — plenty of miso sauce.
A closer look at the shiitake and snow pea stir fry that accompanies the Swordfish entrée.
You'll find this Pork Chop on the "From the Land" section of the Paddlefish menu. It's accompanied by an asparagus and split tomato medley, some blue cheese mash potatoes, and an apple cider reduction.
The liquid on the left side of the pork chop is not au jus (per say), it's an apple cider reduction — and those mashed potatoes aren't just mashed potatoes either! They're infused with a hint of blue cheese.
A closer look at the asparagus and tomato medley next to the bone-in pork chop.
Here's a look at the 8oz Filet Mignon on the "From the Land" section of the Paddlefish menu.
The Filet Mignon is served traditional "steak house" style (aka very little else on a giant plate)... it's served with mashed potatoes, asparagus (not pictured), with a Béarnaise sauce over the top.
Béarnaise sauce (if you were wondering), typically has clarified butter, egg yolks, wine vinegar and various herbs in it — which also makes it great on mashed potatoes.
There are around 8 different "Sides to Share" on the menu. This is the Mac n' Cheese Side. There's enough here for three or four guests to get a small sample of the dish.
Interior seating area in the "bow" of the Paddlefish building. There's a "bartop/counter" on the right hand side or "window" side of the room... and an "open prep kitchen" that would be to the left of the chairs and tables (not pictured).
No, you probably don't have vertigo... the walls are slightly slanted. I know this, because gravity is pulling the hanging lights straight down... therefore, the window/wall tapers up. This is one of the "waterside" interior seating options at Paddlefish.