This season we are exploring Latin influences upon American regional cuisines.These dishes range from informal cantina fare to more complex and sophisticated preparations that have evolved over the centuries.
Some examples of these onfluences can be found in the Rancho cuisine of rural California, the urban Nuyorican cafes of Spanish Harlem, the thriving Cuban communities of Miami, the five hundred years of Spanish history in Santa Fe and Tucson, the Portuguese enclave of Provincetown on Cape cod, old school Tex-Mex cuisine, and, of course,the American South's great African-Spanish fusion, Creole.
America is a nation of immigrants and these Latin subcultures are a major contribution to the diversity of our society, not only in cuisine, bur also in language, art, and music. Our featured artwork and music celebrate these verious communities and this menu celebrates the many exotic ethnic cuisines of America.
Baby greens with cucumber, jicama, apple, black beans, and sunflower seeds with a spicy hibiscus tamarind dressing
Red garlic lime soup with poached artichike and fresh herbs
Blacheyed pea fritters with roasted peach salsa
Avocado and heirloom tomato salad with pine nut vinaigrette
Sesame duck confit on roasted corn-grilled orange arepas
Seared quilete greens with mixed heirloom beans and tasajo sherry viviagrette
goats milk bleu, leek and fennel quesadillas with smoked black bean dip
Pork chuletas marinated in reposado tequila ans serrano peppers, served with pickled red onions
Gulf shrimp saute'd in white rum with roasted tomato criolla sauce
Lobster seared in habenero gin with pineapple, jicama, and olives
Tiradito Lenguado ~ Lemon Sole with mirodol papaya, pistachios, pink peppercorn, lemon and crumbled tasajo
Escabeche Trucha ~ Cold-poached brook trout, cucucumber, red onion, lemon, aji mirasol, and olive caper remoulade
Ceviche Acapulco ~ Fortuno, pineapple, red pepper, red onion, aji rocoto, and pineapple pepper sorbet
Tiradito Walu ~ Pacific Walu, aji amarillo, pickled nopales, roasted garlic, achiote, lime, and black sesame
Escabeche Criolla ~ Cold-poached crayfish tails, tomato, red onion, celery, olives, key lime, and aji panca
Ceviche Carracho ~ Dominican conch, lime, aji rocoto, red onion, roasted corn, jicama, and cilantro
Tiradito Bahia ~ Pacific Fortuno, lemon, safflower, chervil pepita oil and bay scallop -leek puree
Escabeche Congrejo ~ Chilled lump crab, ruby red grapefruit, charred pineapple, cashews, tomatillos, scallions,and aji mirasol
Paella Sofrito of roasted tomatoes, sweet onions, capers, raisins, chayote, poblano, and pine nuts over baked rice
Posole and spaghetti squash tamalesin red adobo sauce
Roasted free-range chicken with per-peri pepper molho
Yellowfin sole poached in verdejo with chayote and savory herbs over fresh pasta
Roasted pork loin medallions in chili-ginger adovado
Atlantic striped sea bass with peach ratafia and grilled quinoa cakes
Smoked wild boar chili with pronghorn antelope sausage, black beans, roasted tomatoes and sweet onions
Prime Brazilian-cut loin steak with Yucatan spice rub and avocado butter
American Kobe beef flank steak grilled mid-rare with black rice and chimmichurri
Prime American rack of lamb with rosemary mint mojo and pomegranate molasses
Appalatin Especial ~ prepared entirely of locally grown ingredients, inspired by traditional Latin cuisine. Ask your server for this evenings dish.