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Chef Q&A: Capri Fish House

See larger Capri Fish House Executive Chef Jean Winston Louis is pictured with his favorite and popular signature dish, Seafood Capri, including lobster tail, shrimp, scallops, mussels, clams and prosciutto in savory sauce garnished with tomato rose, rosemary and served over a mound fettuccini pasta.

Jenine Ouillette/Special to the Eagle

Capri Fish House Executive Chef Jean Winston Louis is pictured with his favorite and popular signature dish, Seafood Capri, including lobster tail, shrimp, scallops, mussels, clams and prosciutto in savory sauce garnished with tomato rose, rosemary and served over a mound fettuccini pasta.

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  • The Capri Fish House colorful sign points customers toward the right direction for a savory and succulent seafood meal.
  • Capri Fish House Executive Chef Jean Winston Louis' special signature dish, Seafood Capri includes lobster tail, shrimp, scallops, mussels, clams and prosciutto in a savory sauce garnished with tomato rose, rosemary sprig and served over a mound of fettuccini pasta.
  • Capri Fish House's acclaimed appetizer, Oysters Rockefeller, includes a half dozen briny pasteurized oysters served on the half shell topped with classic spinach filling and covered with piquant Pernod sauce then baked until bubbling.
  • Capri Fish House Executive Chef Jean Winston Louis' tasty and colorful Cobb Salad Isle Capri includes grilled marinated chicken breast with crispy diced bacon, olives, hard-boiled egg, bleu cheese, and tomato on a bed of crisp lettuce and served with choice of dressing.
  • The Capri Fish House Restaurant on the Bay is famous for classic key Lime pie, including luscious, tart and creamy Key lime custard filling in a traditional, buttery graham cracker crumb crust, garnished with whipped cream, strawberries and lime slices.
  • Capri Fish House Executive Chef Jean Winston Louis is pictured with his favorite and popular signature dish, Seafood Capri, including lobster tail, shrimp, scallops, mussels, clams and prosciutto in savory sauce garnished with tomato rose, rosemary and served over a mound fettuccini pasta.

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