Casa SaltShaker

2017 Menu #16

2017.May.03 Wednesday
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27-29 Abríl 2017 April 27-29 Smoked Tomato Cheesecake – cheesecake made with our homemade ricotta and flavored with smoked, sun-dried tomatoes and togaroshi spice blend; polenta and romano cheese crisp; roasted cherry tomatoes; grated tomato and olive oil vinaigrette; marjoram-parsley-mint puree; tomato powder. Cheesecake de Tomate Ahumado – cheesecake elaborado con nuestra ricotta casera y […]

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2017 Menu #15

2017.Apr.26 Wednesday
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20-22 Abril 2017 April 20-22 Eggplant Tonnato – grilled and chilled eggplant; spicy tuna sauce (tuna, mayonnaise, capers, anchovies, sambal); pickled cherry tomatoes (vinegar, salt, sugar, white pepper, coriander seed); fried corn; chives. Berenjena Thoné – berenjena a la parrilla, enfriada; salsa de atún picante (atún, mayonesa, alcaparras, anchoas, sambal); cherys encurtidos (vinagre, sal, azucar, […]

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2017 Menu #14

2017.Apr.21 Friday
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12-15 Abríl 2017 April 12-15 (con variaciones / with variations) Roasted Beet Causa – Layer of potato flavored with olive oil, lime, green onion; layer of potato flavored with olive oil, lemon, yellow chili; layer of roasted beet salad – beets, onions, cumin, chipotle, parsley, lemon juice and zest, olive oil, pomegranate molasses; guacamole puree; […]

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2017 Menu #13

2017.Apr.14 Friday
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5-7 Abríl 2017 April 5-7 Trout in Red “Chili Water” – Trout sashimi; puree of beets, beet stems, red limo chilies, lemon juice, red onion; slices of roasted beets, pickled radish slices, small dice of red plum, fresh horseradish, radish sprouts. Aguachile Rojo de Trucha – Sashimi de trucha; puré de remolachas y sus tallos, ají […]

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2017 Menu #12

2017.Apr.07 Friday
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March 29-31 – 2017 – 29-31 de Marzo Causa de Tartare Salmón Rosado – Chilled potato puree flavored with yellow Peruvian chilies, olive oil, lemon; diced raw salmon, red onions, cherry tomatoes in mayonnaise of egg yolk, prickly oil, sesame oil, lime juice; guacamole puree, sauce vierge emulsion; smoked salmon “caviar”; chives. Salmon Tartare Causa – Puré frio […]

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2017 Menu #10

2017.Mar.30 Thursday
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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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