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.
Rosemary / Pancetta Shrimp Skewers
Seared Scallop / Parsnip Purée / Pressed California Caviar
Crab Salpicon Meaning “hodgepodge” or medley in Spanish, in Mexican cuisine, the term refers to a salad mix 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.
Saffroned Mussel and Smoked Lobster Chowder
Chilled Corn Cob Stock & Buttermilk Soup / Crabmeat and Crispy Prosciutto
Sopa Siete Mares/Seven Seas Soup, also can be an entrée
Crispy Halibut/ Handmade Udon/ Wild Mushroom Broth/ Bonita Flakes & Chicharron Crumble
Crab Carbonara with Meyer Lemon, Black Pepper and Parsley (James Beard Foundation recipe)
Sole Meunière/ Haricots Verts/ Peruvian Purple Potatoes in Truffle Butter
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.