All those of a carnivorous nature should check out our extensive collection in the meat department. We have a huge variety of meats that have not been injected with nasty hormones or antibiotics. Even the feed used and grass the animals eat are free of herbicides and pesticides.

We offer a wide selection of organic and grass fed beef and natural, free range and organic chicken and turkey. Our butchers are standing by to make a special cut for you if you don’t see what you need. We regularly stock buffalo, venison and wild boar and if you have a taste for the exotic just ask us, and we can get you elk, ostrich, rabbit, duck, alligator or kangaroo. We can even get you Peking duck!

Our seafood section has a changing menu because we like to bring in the very freshest fish and shellfish. Try ahi, opah, mahi mahi or salmon. Steam up some clams or mussels or throw some shrimp on the barbie. 90% of our fish is locally caught, other cold water varieties coming from New Zealand and Alaska.
We also have a large array of packaged sausages, sliced meats for your lunchbox and smoked fish to nibble on. (Tastes great with beer!)

Panko Crusted Mahi Mahi with Lemon, Butter, Caper Sauce

Ingredients:

4 pieces Mahi Mahi about 6oz each
2 C panko bread crumbs
2 eggs
2 T Olive Oil
¼ cup chopped parsley

For Sauce
Juice of 2 lemons
½ stick butter
2 T capers
2 T white wine

Put panko flakes in a bowl. Whisk the eggs in another bowl. Dip each piece of fish in egg wash then coat with panko flakes. Fry in olive oil on medium high heat until golden brown. (2-3 minutes per side). Remove fish from pan and set aside. Drain excess oil from the pan and return to stove. On medium heat melt the butter; add lemon juice and capers cooking until sauce starts to thicken slightly. Add white wine, put the fish back in the pan and baste with the sauce for a minute or so.
Garnish with parsley and serve.