Menu #35 August 17-18 – 2018 – 17-18 de Agosto   One dish stood out this week – we actually began the week on the 16th with a different causa, a traditional Peruvian potato dish, but then I saw oyster mushrooms in the market and came up with what turned out to be a fantastic addition… Read More Ode to Pleurotus Ostreatus

Menu #34 August 9-11 – 2018 – 9-11 de Agosto Standout Plates / Platos Destacados   Ceviche – queenfish cut in cubes and marinated for 30 minutes with red onions, black tomatoes, pickled orange rind, limo chilies, chives, and basil, emulsification of lime and orange juices, yellow chili, olive oil, salt; fried wontons dusted with… Read More Of Queenfish & Cavatelli

From Menu #33 August 2-4 – 2018 – 2-4 de Agosto Oh no he didn’t… I can hear it now. He didn’t mix squid and dark chocolate…. No, I didn’t, even though I imagine there must be some sort of calamari mole that would involve both – somewhere in Mexico. But no, just two plates… Read More Squid & Dark Chocolate

From Menu #32 July 19-21 – 2018 – 19-21 de Julio   Grilled eggplant; salmon poached in soy sauce and ginger; croutons; radishes pickled in rice vinegar with coriander seed and black pepper; tonnato sauce (puree of mayonnaise, tuna, gochujang, capers, anchovies, lemon zest and juice); crispy salmon skin with salt and gochugaru; chives; radish… Read More Refinements to Tonnatos Past

July 11-13 – 2018 – 11-13 de Julio   A new version of a dish we’ve done before, and much more interesting, and more our style too. Risotto made with sushi rice and kombu (seaweed) stock, finished with a pesto made from chives, green onions, parsley, pinenuts, garlic, szechuan peppercorns, and chili. Cooled, then mixed… Read More Fish. Meat. Hot Sauces.

July 5-7 – 2018 – 5-7 de Julio 2018 Menu #31 It was a dessert challenge on one of the recent episodes of Masterchef Australia that got me thinking about the flavor combination of cardamom, coffee, and pistachio. It occurred to me that persimmons are in season right now, and they go well with all three… Read More An Inspired Cheesecake

Posting the entire menu each week has begun to feel a bit repetitive, so I’m going to just post one or two new standout dishes each week. Publicando el menú completo cada semana ha comenzado a ser un poco repetitivo, así que solo voy a publicar uno o dos platos nuevos destacados cada semana.  … Read More Ceviche with Passion

June 22-24 – 2018 – 22-24 de Junio   A simple ceviche with an extra ingredient! Sole, cured in a mix of lime juice, tamarillo, rocoto, ginger, garlic, salt, and pepper; cilantro, red onion, toasted corn, and a wedge of sweet potato. Un ceviche sencillo con un ingrediente extra! Lenguado, curado en una mezcla de… Read More 2018 Menu #29