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Written by Kendall Gensler Thursday, 23 July 2009 13:09
Get the Delicious Dish
To say that there have been some menu changes at GW Fins is not a fair assessment. 
Over the course of a year, the restaurant serves over 80 varieties of fish and shellfish with varying methods of preparations and cooking techniques that simply enhance the inherent, natural flavors of the seafood. Many of these preparations have become beloved menu staples that will remain present when available: Delicious drop biscuits on arrival; Lobster Dumplings; Sizzlin’ Smoked Oysters with lemon-butter sauce Crispy Fried Maine Lobster Tail with Remoulade Slaw; Peppercorn-Crusted Swordfish; Wood-Grilled Sea Scallops; Sides of Mashed Sweet Potatoes with Bourbon, vanilla bean and bananas and Louisiana Crawfish Hush Puppies and Tenney’s signature Apple Pie with Cheese Straw Crust with vanilla Ice Cream for two and Frozen Fruit Souffles.
Crispy Soft Shell Crab with Creamed Corn and Smithfield Ham – Plump, crispy soft shells are enhanced by the sweet, cream of the corn ( a classic combination braced by the salty and decidedly southern Smithfield ham.
Sauteed Mangrove Snapper with a Rice Noodle Cake, Thai Curry Broth, Clams, Uni, Green Coconut and Golden Enoki Mushrooms – An obviously asian inspired preparation, but pairing the snapper with the noodle cake is a unique surprise. The Uni is a rich and flavorful addition to the broth, while the golden enoki mushrooms mimic the noodles in the cake, whilst providing their unique flavor to round out the dish.
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| Kendall Gensler |
 Kendall Collins Gensler is a seasoned culinary professional, who received a diplome from the famous Le Cordon Bleu Cooking School and attended Johnson and Wales University for continuing culinary education. Gensler is a native New Orleanian, who has worked many facets of the culinary industry over the past twenty years-- in both the local and national markets to include the fast paced food cities of New York, San Francisco and Houston.As an ambassador of the “culinary current”, Gensler founded Culinary Concierge Magazine in the Spring of 2000 as a platform for local food journalists to share bits of history, ingredients, recipes, people and pleasures that culminate to create the cuisine and the dining experience in an ever-evolving culinary city.  |
