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Grilled top sirloin, smothered in an "ancho mole" demi. Served on a bed of pinto beans, topped with escabeche ratatouille and citrus salsa.

Grilled top sirloin, smothered in an "ancho mole" demi. Served on a bed of pinto beans, topped with escabeche ratatouille and citrus salsa.

TIPSY TART. Overflowing with a blueberry-Madeira wine coulis, topped with slices of sherry-poached apricots, candied bacon bits, brown sugar, scoop of vanilla bean ice cream.

TIPSY TART. Overflowing with a blueberry-Madeira wine coulis, topped with slices of sherry-poached apricots, candied bacon bits, brown sugar, scoop of vanilla bean ice cream.

Grilled Salmon with Toasted Black Truffles, East Indian Spinach Puree and Local Beans.

Gate Keeper Pillow

Grilled Salmon with Toasted Black Truffles, East Indian Spinach Puree and Local Beans.

David L. Reamer Photography - Eggs On Top.

David L. Reamer Photography - Eggs On Top.

"Hummingbird" (banana cake packed with sliced pineapples, iced with light vanilla cream cheese, topped with chopped pecans and toasted coconut shavings.) "Spiced Carrot" (carrot cake with a hint of ginger, smothered with sweet butterscotch cream cheese and sprinkled with smashed almonds.) "Pomegranate Red Velvet" (moist red velvet cake with a touch of cocoa, capped with thick cream and  pomegranate seeds.) Cheesecakes (Tofu-Strawberry, Speculoos-Butter, Brownie Bottom.)

"Hummingbird" (banana cake packed with sliced pineapples, iced with light vanilla cream cheese, topped with chopped pecans and toasted coconut shavings.) "Spiced Carrot" (carrot cake with a hint of ginger, smothered with sweet butterscotch cream cheese and sprinkled with smashed almonds.) "Pomegranate Red Velvet" (moist red velvet cake with a touch of cocoa, capped with thick cream and pomegranate seeds.) Cheesecakes (Tofu-Strawberry, Speculoos-Butter, Brownie Bottom.)

Mixed greens with jerk tofu. Topped with shredded carrots, purple cabbage and rasta peppers. Drizzled with an orange-balsamic dressing, served with "Natty" bread.

Mixed greens with jerk tofu. Topped with shredded carrots, purple cabbage and rasta peppers. Drizzled with an orange-balsamic dressing, served with "Natty" bread.

Wild salmon topped with capers and shrimp in a white wine lemon sauce. Served with roasted fingerling potatoes, steamed carrots and broccoli.

Wild salmon topped with capers and shrimp in a white wine lemon sauce. Served with roasted fingerling potatoes, steamed carrots and broccoli.

Flash marinated in freshly squeeze lime juice (with salt and finely diced jalapenos), these raw camarones are supple and crazy delicious. Served topped with sliced red onion and summer cucumber.

Flash marinated in freshly squeeze lime juice (with salt and finely diced jalapenos), these raw camarones are supple and crazy delicious. Served topped with sliced red onion and summer cucumber.

Finely sliced Spanish ham, topped with fresh greens.

Finely sliced Spanish ham, topped with fresh greens.

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