Soft Shell Crab
1st of the season soft shell crab sautéed served with piquillo peppers, chorizo, artichoke, roasted fingerling potatoes, finished with a saffron aioli and sauce Romesco which is a Spanish roasted red pepper sauce made with almonds, garlic and olive oil
Cornflake crusted crab cake served with a roasted butternut squash puree, a petit salad of arugula pumpkin, toasted pumpkin seeds, served with a cocktail aioli
Ecuadorian shrimp entrée. They are U8s, so they are large. There are four of them. Served with a carrot-ginger puree, first of the season grilled asparagus, finished with a sweet chili lime vinaigrette
A 16 oz bone-in tomahawk veal chop. he pounds it pounded thin Its then breaded and quickly fried, so the outside is nice and crispy, but the inside is juicy and tender. Topped with a salad of arugula, Kalamata olives, capers, oven-roasted tomato, quick pickled red-onion, served over a roasted garlic aioli.