Crispy Mango Snapper
Citrus fruit, fresh plum vinaigrette, cilantro, baby bok choy, Thai curry lobster sauce
Red Snapper
I encourage you to click on the 2nd photo for a closeup of the ultra crispy skin, it's blistered & crunchy just like crisp bacon. I love pictures that show texture.
Crispy Mango Snapper
Citrus fruit, fresh plum vinaigrette, cilantro, baby bok choy, Thai curry lobster sauce
Crispy Mango Snapper
Citrus fruit, fresh plum vinaigrette, cilantro, baby bok choy, Thai curry lobster sauce
Mediterranean Calamari Salad
Most of our recent salad development has revolved around Asian flavor profiles, so this salad is a nice change of pace. This particular piece of work has a Brindisi / Corfu feel to it, that is to say, it has the flavors of Southern Italy or Western Greece.
It's crisp & clean with a salty pop from the feta and some sweet notes from the caramelized prosciutto vinaigrette, which is countered by the earthiness of the Tuscan beans. We're really please to make some progress on a non-fried calamari salad.
Mediterranean Calamari Salad
Point Judith calamari sautéed with olive oil, garlic, white wine & lemon. Frisee, arugula, tomatoes, Mediterranean olives, cucumber ribbons, red onion, Tuscan beans, basil, crispy prosciutto vinaigrette, feta cheese and garlic flatbread crisps.
It's crisp & clean with a salty pop from the feta and some sweet notes from the caramelized prosciutto vinaigrette, which is countered by the earthiness of the Tuscan beans. We're really please to make some progress on a non-fried calamari salad.
Mediterranean Calamari Salad
Point Judith calamari sautéed with olive oil, garlic, white wine & lemon. Frisee, arugula, tomatoes, Mediterranean olives, cucumber ribbons, red onion, Tuscan beans, basil, crispy prosciutto vinaigrette, feta cheese and garlic flatbread crisps.
Crispy Pork Belly
A thing of beauty, equal parts fat & pork. Puffy, ultra crackly, crunchy skin.
We're working on a concept that pairs the crispy pork with St. Marc Haitian mais casse grits. They're large grits with a hominy quality, actually cracked instead of milled. They cook down like pozole. We've added smoked tomatoes and roasted poblano chilis. Today our preference is to place seared sea scallops on top of the preparation.
We're working on a concept that pairs the crispy pork with St. Marc Haitian mais casse grits. They're large grits with a hominy quality, actually cracked instead of milled. They cook down like pozole. We've added smoked tomatoes and roasted poblano chilis. Today our preference is to place seared sea scallops on top of the preparation.
Subscribe to:
Posts (Atom)
