Seafood Specialties

Whenever possible, I cook with sustainable seafood, sourced from local fishermen who meet rigorous standards so as to guarantee the highest-quality. The following is just a sampling of the dishes I prepare.


House-cured Salmon / Dill / Meyer Lemon


Crab Salpicon Meaning “hodgepodge” or medley in Spanish, in Mexican cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. This version combines delicate, sweet crabmeat, crunchy jicama, scallions and lime juice. Served with housemade tostadas.

 Ceviche Tasting & Aguachile*


Ceviche Tasting Station

Scallops / Burnt Agave-Chipotle Salsa

Scallop Spoons

Shrimp Scampi Crostini

Shrimp Scampi App

(Shrimp Scampi also available as an entrée, served with linguini)

Rosemary / Pancetta Shrimp Skewers

shrimp-skewers-rosemary-proscuittoCoquille St. Jacques

from my French Bistro Menu


The French classic, scallops au gratin

Classic Crab Cakes

Screen shot crabcakes


Sopa Siete Mares/Seven Seas Soup, also can be an entrée

Screen shot 2014-01-29 at 5.33.54 PM


Pecan-crusted Wild Salmon pecan-crusted-salmon-2

Crab Carbonara with Meyer Lemon, Black Pepper and Parsley (James Beard Foundation recipe)

Mexican Paella

Saffron Rice / chicken bites/ housemade Chorizo/ scallops / shrimp /mussels

house-roasted sweet red peppers / sugar snap peas


Sous Vide Ahi Tuna

Tuna (not mine)

Plantain-wrapped Halibut

(from my Cuban Taste Adventure Menu)

Chilean Sea Bass / Pipian Sauce /Mango Salsa

Halibut Plate

Roasted Garlic Scallops with Toasted Almonds

Red-Chile Seared Scallops with Jalapeño Polenta

Surf & Turf: Bourbon & Brown Butter Poached Lobster Tail/ Sous Vide Filet Mignon


Pescado Pibil

45 - Pescado pibil

Shrimp Volavanes

from my Comida Alfrancesada (French-Mex) Menu

68 - volovanes de camaron

Shrimp / Hazelnut Mole / Wild Rice

Cuban-style Fish


* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


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