Casa SaltShaker

2017 Menu #10

2017.Mar.30 Thursday

March 22-24 2017 22-24 de Marzo Salmon Tartare – diced salmon and red onion in our house “Szechuan” mayo (yolk, lime juice, sesame and Szechuan peppercorn and corn oils, salt); crushed potato chip and parmesan shortbread crust; cherry tomatoes, diced cucumber, chives; pickled shallot petals, guacamole and sauce vierge purees. Tartare de Salmón Rosado – […]

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2017 Menu #9

2017.Mar.21 Tuesday
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March 15-17 2017 15-17 Marzo Salmon “Chili Water” – sliced salmon lightly cured in a mix of lime juice, cucumber, cilantro, onion, jalapeño, and salt; cucumber ribbons; fine dice of avocado, limo chili, and red onion; cilantro. Aguachile de Salmón Rosado – salmón rosado rebanado y curado ligeramente en una mezcla de jugo de lima, pepino, cilantro, […]

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2017 Menu #8

2017.Mar.13 Monday
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8-10 Marzo / March 8-10 2017 Roasted Palm Heart & Tomato Salad, Amaranth – broiled palm heart halves, broiled sliced tomatoes with basil, amaranth with chili oil and raspberry vinegar, guacamole puree, black olive and sun-dried tomato puree, cilantro. Ensalada de Palmitos y Tomates al Horno, Amaranta – medio palmitos asados, rodajas de tomate asadas […]

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2017 Menu #7

2017.Feb.23 Thursday
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February 14-16 de Febrero 2017 Salad “a la Tahitienne” – Mixed salad of palm hearts, avocado, roasted red bell pepper, mushrooms, cucumbers, broad beans, and scallions dressed in a vinaigrette of lime juice, roasted garlic, coconut milk, olive oil, salt and pepper. Topped with slices of roasted tomatoes with basil and oregano. Ensalada “a la […]

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2017 Menu #6

2017.Feb.13 Monday
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February 9-11 Febrero 2017 Seasonal Table / Mesa de Esación Tomatoes & Plums / Tomates y Ciruelas Black Olive Mussels “Causa” – base of potato pureed with rocoto chili, orange and lemon juices, olive oil, salt; salad of mussels, fennel, red onion, greek black olives, corn, cherry tomatoes, parsley all in a mayonnaise of egg […]

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2017 Menu #5

2017.Feb.05 Sunday
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January 31 Enero – February 3 Febrero 2017   Sea Bass in “Chili Water” – Sea bass cut in thin strips, marinated for 15-20 minutes in a puree of lime juice, cucumber, jalapeño, cilantro, mint, onion, salt; cucumber ribbons; fine dice of avocado, red onion, piri-piri chilies; cilantro and mint leaves. Aguachile de Róbalo – Róbalo […]

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2017 Menu #4

2017.Jan.22 Sunday
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January 13-17 Enero Sandperch Ceviche with Passionfruit & Rocoto – Fresh Brazilian Sandperch (one night Sole when there was no Sandperch available) cured in a puree of lemon and lime juice, passionfruit pulp, rocoto chilies, olive oil, salt and white pepper; served on a radicchio leaf and topped with red onions, limo chilies and chives; […]

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2017 Menu #3

2017.Jan.17 Tuesday
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January 11-12 Enero Sole “Causa” – Potato puree flavored with yellow chili, lemon, olive oil; sole and finely diced red onion cured in a dressing of egg, lemon, lime, Szechuan peppercorn oil, sesame oil, corn oil, salt, white pepper; sauce “vierge” emulsion – tomato, shallot, garlic, thyme, Torrontés wine vinegar, salt, white pepper, sugar, xanthan […]

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2017 Menu #2

2017.Jan.12 Thursday
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January 5-6 Enero Chicken “Causa” – chilled mashed potato flavored with lime, green onion, jalapeño, and olive oil; poached chicken salad with bacon, sun-dried tomatoes, mayo of egg yolk, lime juice, sesame, szechuan peppercorn and corn oils, and mint; garnished with chopped green onions and mint. Causa de Pollo – puré frío de papas saborizado con […]

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