Oysters with a spicy vinaigrette of jalapeño, onion, and acidity.

Tagliolini of tomato dressed with mother of all rubs with seared Yellowtail Kingfish, pomegranate-gin gel and cucumber.

Bouillabaisse with sea bass, shrimp, mussels, and salty herbs. For approximately two people.

With scampi madras, foaming lobster soup and seaweed salad

The toppings on this pinsa perfectly balance soft, creamy, and salty notes with a subtle spicy touch.