MIXED GREENS WITH WALNUT VINEGARETTE SERVED WITH CURED SALMON AND HOMEMADE PITA BREAD

The vinegarette is tangy and not overly oily. Unlike many other pita breads found in the United Sates, it would do some Middle Easterns proud. Is soft but not too fluffy. The salmon was a bit salty but adds texture and depth of flavor to the meal.

ROASTED PABLANO SOUP

It was served with housemade pablano lime oil, fried tortillas and relish. It was spicy but hits you after you swallow. One of the best items of the night. It had an interesting texture with the crunchiness of the tortillas and the puree-like soup.

SALMON WITH A SAFFRON BURRE BLANC AND COUS COUS

The salmon was seared but cooked medium rare. There was a nice spice on the skin but not overpowering the saffron burre blanc. The burre blance was not too heavy and complemented the salmon. The cous cous was better than what I had at an authentic Morrocan restaurant in Jerusalem. It had a variety of textures that kept the cous cous from being overly mushy.

CIVICHE MUSSELS

The mussels were flash sauteed but served cold. It was the best of both worlds –cooked an not slimy but a different temperature after the warm food. There were definite levels of flavor — wine, garlic, tomato.

FRIED OYSTER PO’ BOY

The bread was crunchy but not hard. The oysters were sweet but there was a spice in the sandwich that came as a bit of a surprise.

COUNTRY TERRINE WITH MISSION FIG CENTER

At first I thought the dish would taste like salami, looking very similar. It does have the same texture but is spicier and balanced by the sweetness of the fig. The two flavors are complemented by a spicy fig mustard made in-house.

DECADENT BROWNIE

The brownie was more bitter than what I am used to, being made with 99 percent bitter chocolate. However, it was balanced by the sweetness of a chocolate gonash and homemade caramel. The gonash was almost too sweet but was good with the bitter chocolate. The caramel was a nice surprise with all of the chocolate. I could not stop eating this brownie.