Menu of the Month: Summer = Seafood

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. APPETIZERS Ceviche Tasting* Rosemary / Pancetta Shrimp Skewers Seared Scallop / Parsnip Purée / Pressed California Caviar  Crab Salpicon Meaning “hodgepodge” or medley…

Modern Mexican Chef’s Tasting Dinner

 APPETIZERS Elote Pops: our version of a Mexican street food favorite, grilled, dusted with lime butter and cotija cheese, topped with mu signature Burnt Chipotle Mecca Salsa Salpicon de Mariscos Mixta: “salpicon” literally translates as a “jumble”, I use crabmeat and shrimp with fresh lime and chile, served on a housemade tostada Alas Locas- “crazy” chicken wings, select from…