Some Like It Hot

The heat is on!

Not just some very welcome Spring heat. Also some culinary heat.

In the form of a searingly tasty house-made Mole sauce.

Sort of a Mole Negro. Although it is a bit more dark red than Negro.

But very thick. And very flavorful.

Just the thing to liven up a super fresh Mahi Mahi fillet.

The Mahi fillet itself has a wonderfully flavorful rub of Cayenne Pepper, brown sugar, paprika and a few other things on it.

And it sits on top of a sweet corn puree that adds a cool balance to the spicy flavors on top of it.

I put a few grilled shishito peppers on the side, which have just a mild heat.

And finish with a pile of our iconic Sweet Potato Chips, freshly made of course!

Altogether a very colorful, light and lively dish for the Spring!

I was almost ready to call it ‘Holy Mole’, but I think on the next menu I will set the name to ‘Some Like It Hot’.

Give it a try today!

Advertisements

  • Check out our latest Photos and News on Facebook!

  • We are now CLOSED


    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata


    --------------------------
    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue