This is a sampling of just a few of the specials I have done at the café. The Specials are determined
by freshness of product or an inspiration that comes to me. The key and challenge is to always to
keep in mind the taste profile of the end consumer.
Each Plate is multi-dimensional, layered with independent and complete sections so if the customer
takes away one section it is still good. This allows a customer to alter the dish and it still taste great.
Example: Smoked Fajita style chicken on black bean, pineapple salsa over a bed of spring mix
tossed with a Mango Chipotle vinaigrette. You can take away the either chicken or the salsa and
still have a great dish. Some of my customers will not eat it if it is green. The dish is still great with
out the spring mix! So you see it is layered to fit all the discerning taste.
But of course it is best complete and un-altered!!!!!!!
Note: Most recipes can be altered to accommodate my veggie customers which account for 30% of
my customer base!
by freshness of product or an inspiration that comes to me. The key and challenge is to always to
keep in mind the taste profile of the end consumer.
Each Plate is multi-dimensional, layered with independent and complete sections so if the customer
takes away one section it is still good. This allows a customer to alter the dish and it still taste great.
Example: Smoked Fajita style chicken on black bean, pineapple salsa over a bed of spring mix
tossed with a Mango Chipotle vinaigrette. You can take away the either chicken or the salsa and
still have a great dish. Some of my customers will not eat it if it is green. The dish is still great with
out the spring mix! So you see it is layered to fit all the discerning taste.
But of course it is best complete and un-altered!!!!!!!
- Grilled quail with a balsamic reduction on a bed of baby greens dressed with a light
vinaigrette - Pecan crusted tilapia with lemon pepper aioli and sweet mango glaze
- Pine nut and sundried tomato crusted salmon on garlic smashed red potatoes.
- Traditional jerk pork & chicken with Mango Peach Pomegranate Mojo
- Blackened tilapia with pear mojo sauce
- Smoked Fajita style chicken on black bean, pineapple salsa over a bed of spring mix
tossed with a mango chipotle vinaigrette - Shepard’s pie with Guinness stew
- Wild burger plate with 2oz portions of Venison, Ostrich, Kangaroo, & Alligator with
corresponding sauces on each sandwich - Lettuce wrap with raspberry chipotle sauce topped with shaved steak, sweet
potatoes fries, and cilantro. - Frog legs with lemon picatta sauce.
- Mezza plate with falafel, hummus, baba ganoush, olives and pita bread points
- Hickory smoked chicken sandwich with a zesty feta cheese sauce made of feta
Serrano’s, cheddar, mayo & green peppers - Guajillo marinated chicken breast tenderized and grilled with an apricot ancho
chipotle sauce topped with grilled onion on a toasted bun - Winter time I am the “Soup Nazi” from basic Chicken and Dumplings to Beer Brie
& Green chili soup in a Bread bowl “I could start another section just for the soup”! - Seared Ahi tuna (rare) with sesame ginger vinaigrette on baby greens
- BBQ smoked chicken breast sandwich with caramelized chili onions and a roasted
raspberry chipotle bbq sauce - Wild boar “fall off the bone” ribs with Pomegranate Guava BBQ sauce ”Damn good”
- Sesame and Ginger Crusted Salmon on spring mix dressed with a soy ginger
vinaigrette. - Baked Citrus Marinated Baja in a Garlic herb tortilla bowl topped with a salsa
vinaigrette. - Pan seared Tilapia on top of a Blue-tip Mussels, Shrimp and white bean ragout with
roasted asparagus
Note: Most recipes can be altered to accommodate my veggie customers which account for 30% of
my customer base!
| A Small Sampling Of "The Dive Cafés" Specials |
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