Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days are still long.
Black bean purses
Spicy black bean and a blend of Mexican cheeses wrapped in sheets of phyl-lo and baked until golden. $3.95
Southwestern napoleons with lump crab -- new item! Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas. $7.95
Shrimp sate kebabs with peanut sauce
Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served with spicy peanut sauce and jasmine rice. $12.95
Jerk rotisserie chicken with fried plantains --
Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95
This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, Cooking for Geeks, Jeff Potter describes it as ultra-low-temperature poaching.
Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before .