Seviche Menu

with horseradish chimichrri and jicama salsa.

with pico de gallo and spicy avocado puree.

fresh steamed mussels in a spicy cilantro-ginger broth with lemon and scallions.

pan fried calamari tossed with sweet peppers, onion, green olives and black olives served with cumin-lime aioli and sweet chili sauce.

with cous-cous "tamale" and chipotle pan jus.

with chimichurri and crema.

chef's whim, changes daily.

sun-dried tomato-basil chimichurri and capriole goat cheese.

with habanero jelly and seasonal fruit.

with dijon-carmelized onion demi, maytag bleu cheese and giant peruvian lima beans.