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*
Scallops / Burnt Agave-Chipotle Salsa
Shrimp Scampi Crostini
(Shrimp Scampi also available as an entrée, served with linguini)
Rosemary / Pancetta Shrimp Skewers
The French classic, scallops au gratin
Classic Crab Cakes
Sopa Siete Mares/Seven Seas Soup, also can be an entrée
Crab Carbonara with Meyer Lemon, Black Pepper and Parsley (James Beard Foundation recipe)
Saffron Rice / chicken bites/ housemade Chorizo/ scallops / shrimp /mussels
house-roasted sweet red peppers / sugar snap peas
Sous Vide Ahi Tuna
(from my Cuban Taste Adventure Menu)
Chilean Sea Bass / Pipian Sauce /Mango Salsa
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
Shrimp / Hazelnut Mole / Wild Rice
* 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.