Come Try the Chef’s New Menu Items at Lionfish!

(Source: Lionfish Modern Coastal Cuisine Facebook page)

NEW MENU ITEMS AT LIONFISH

A little change is never a bad thing. At Lionfish..

COME TRY THE CHEF’S NEW MENU ITEMS AT LIONFISH!

(Source: Lionfish Modern Coastal Cuisine Facebook page)

NEW MENU ITEMS AT LIONFISH

A little change is never a bad thing. At Lionfish Modern Coastal Cuisine, we’re constantly evolving so that we can offer our customers the best dining experience possible. In that spirit of innovation, we’re proud to announce our Chef’s new menu items!

Featuring creative new appetizers and tantalizing new entree creations, you’re bound to find a new dish or two to fall in love with at Lionfish this Spring! Being an ocean friendly restaurant, you’ll notice a strong emphasis on fresh seafood options. Ready to take a little tour of the new menu offerings? Let’s go:

(Source: Lionfish Modern Coastal Cuisine Facebook page)

Cold plates

Shrimp and Octopus Escabeche: In case you’ve never heard of escabeche, let’s start with a brief education. Escabeche is Latin American dish, composed of meat (often seafood) which has been marinated and cooked in an acidic mixture. At Lionfish, ours is made with shrimp and octopus and made with olive, fennel, onions, garbanzo, and a roasted tomato vinaigrette. It’s an extremely zesty and flavorful way to kick off your meal!

Suggested drink pairing: The flavors in this dish are powerful, and can be hard to match. Instead, try for a contrasting flavor. Wine-wise, a dry Riesling can be an elegant pick with this strongly flavored dish.

Rockfish Ceviche: Ceviche is the ultimate refreshing appetizer. In case you’ve never sampled it, it’s an South American dish of marinated raw fish or seafood. Don’t be scared by the “raw” aspect of it; an acidic mixture effectively “cooks” the fish. At Lionfish, our new ceviche option is made with rockfish. Rockfish is characterized by a mild, sweet flavor, and a medium, flaky texture. This texture makes it ill-suited for grilling, but perfectly suited for ceviche. Our recipe rounds it out with avocado, cucumber, Shiso (an herb from the mint family), yuzu (a tart Asian citrus fruit), and tostadas.

Suggested drink pairing: Bubbles always taste great with ceviche, and they serve well to amp up the cooling/refreshing aspect of the dish. A cocktail containing citrus, such as our Rice-Paper-Scissors, which contains Hendricks gin, Junmai Ginjo Sake, Pimm’s Mix, lemon, cucumber, and Ichimi Togarashi syrup, can also make for a great pairing. If wine is more your jam, a dry Riesling or Pinot Grigio with citrus notes is a great pick.

Hot plates

(Source: Lionfish Modern Coastal Cuisine Instagram feed)

Lobster Hush Puppies: Hush puppies are portions of fried cornmeal; they are a classic Southern food snack with a great backstory. According to legend, the dish evolved when hunters would fry up a basic mixture of cornmeal and feed it to hungry dogs to keep them quiet while they prepared their meals. At Lionfish, we’ve elevated this simple food with the addition of sweet, juicy lobster; our dish is also made with green garlic, and served with a smoked paprika remoulade (a sauce made with egg yolk, oil, vinegar, and aromatics).

Suggested drink pairing: Bubbles are in order with a crispy dish like hush puppies. That might be a glass of champagne or sparkling wine, or perhaps you’ll opt for a buoyant cocktail. Our Coronado Island cocktail, made with Belvedere vodka, Bombay Sapphire gin, Bacardi Superior rum, Fernet, citrus, seltzer, and fleur de sel, makes for a captivating combination.

Cider Braised Mussels: Slow cooking in a cider braising sauce scented with shallots, dijon, and tarragon makes these mussels a culinary delight unlike anything else. They’re served with grilled bread so you don’t have to let a drop of that precious broth go to waste!

Suggested drink pairing: The cider braising sauce helps give these mussels a sweet-sour flavor. It’s a refreshing combination with beer, or if your group is feeling festive, it might be a great time to enjoy our Champagne Supernova, which is made with 50 Bleu vodka, Ciroc Red Berry, Aperol, ginger, lime, mint, and bubbles. This is a “batch” cocktail creation which serves 4-6; see our menu for more details.

Entrees

Spot Prawn Tagliatelle: If you love pasta and you love seafood, you’ll love this dish, which brings them together in an extremely tasty way. Tagliatelle is a type of thick, ribbon-cut pasta; it tastes delicious served with spot prawns (a large shrimp with a sweet, succulent flavor) and augmented with Calabrian chili, lemon parmesan, and garlic bread crumbs.

Suggested drink pairing: White wine is in order with this dish. A Pinot Grigio, which is zesty and refreshing, is a perfect pairing with this dish; your server can also direct you to other great white wine pairings.

(Source: Lionfish Modern Coastal Cuisine Facebook page)

Curious to learn more about the Chef behind these creations? Check out our video with Chef Jojo Ruiz to get more insight about his process.

At Lionfish Modern Coastal Cuisine, we couldn’t be prouder of our new menu additions. These creative new menu options make it a great time to come and visit us at The Pendry San Diego, so you can taste these new flavor sensations for yourself!

Which new menu item has you most excited?