10 MAY 2019
M
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P
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•• Classic Ceviche P. 3 4
- Crispy Soft-Shell Crab
Banh Mi with Tamarind
Sauce P. 1 1 5
Grilled Snapper in
Coconut Sauce P. 1 1 3
- Grilled Tuna with Chile-
Lime Mango Salad P. 1 1 3
- Moqueca (Brazilian
Seafood Stew) P. 1 1 3
- Rhode Island–Style Clam
Stuffies P. 1 0 4
Seared Mackerel with
Marinated Tomatoes P. 1 0 7
- Shrimp Aguachile with
Pineapple and Avocado
P. 3 8
•• Tuna Tiradito with Ají Ama-
rillo Leche de Tigre P. 4 0
•• Vietnamese Grilled Clams
with Oyster Sauce and
Peanuts P. 1 1 2
CHICKEN & BEEF
- Chicken Scarpariello with
Pickled Peppers P. 4 2
- Crispy Garlic-Glazed
Chicken Wings P. 1 0 4
- Ginger Jerk Chicken P. 1 0 9
- Grilled Chicken with
Coconut Rice and Chile-
Lime Sauce P. 5 0
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M
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2017 AGRICOLA PUNICA
SAMAS ($19)
A springtime white should hit
your palate with a “ping!” and
wake up your taste buds after the
rich reds of winter. This Sardinian
Vermentino is a perfect example:
zesty, lively, and yet with a min-
eral backbone that adds nuance.
Chill it down, now that it’s warm
enough outside to actually want
a chilled wine.
2015 CORISON NAPA VALLEY
CABERNET SAUVIGNON ($95)
Cathy Corison is one of Napa
Valley’s top winemakers, and
her Cabernet—especially in the
exceptional 2015 vintage—is a
perfect example of the valley’s
ability to achieve elegance and
power, as she says it. I had her
1988 vintage at a dinner recently,
and it was stunning; this should
last just as long.
2017 BEYOND SAUVIGNON
BLANC ($12)
For those people who want a
Sauvignon Blanc that walks a
finely tuned line between
California fruitiness and New
Zealand pepperiness, this South
African version from the estate
Buitenverwachting (Dutch for
“beyond expectation”) should be
a no-brainer—not least because
of its absurdly low price.
CRISPY GARLIC-GLAZED
CHICKEN WINGS with hoppy
West Coast IPA: Ballast Point
Sculpin
113
MOQUECA with full-
bodied Chardonnay:
2017 La Crema
Russian River Valley
104
STAFF-FAVORITE PAIRING
STAFF-
FAVORITE
PAIRING
•• Salpicón Tacos
P. 1 4
PASTA & RICE
Langoustine and
Squid Ink Risotto P. 1 1 4
Smoky Fideuà with
Shellfish and Garlic
Aioli P. 1 1 6
••• Thin Spaghetti with
Tomatoes, Kalamata
Olives, Feta, and Mint
P. 4 4
SNACKS, SIDES & SAUCES
•• 1-to-1 Simple Syrup P. 9 9
•• 2-to-1 Agave Syrup P. 9 9
•• 2-to-1 Simple Syrup P. 9 9
•• Garlic Aioli P. 1 1 6
- Nuoc Cham P. 1 0 9
•• Pickled Carrots and
Daikon P. 1 1 6
••• Salt-and-Pepper Limes
P. 1 0 9
Seafood Stock P. 1 1 6
•• Seaweed-and-Seed Crisps^
P. 1 0 2
•• Seaweed Salt P. 1 0 6
- Smoked Fish Dip P. 1 0 4
•• Whole-Fruit Rocket
Pops P. 1 0 1
key:
COCKTAILS
•• Da Passion P. 9 9
- Frozen Curry-Banana
Daiquiri P. 9 8
- Frozen Honeydew
Southside P. 9 9
••• Gone Rumming P. 1 0 0
•• Kettle Cove P. 9 9
••• Peanut Punch Fraco P. 1 0 0
•• Sandy Bottoms P. 1 0 0
•• Sanibel Sangria P. 9 9
•• Strawberry Daiquiri P. 1 0 0
FISH & SEAFOOD
Buttery Crab Casseroles
P. 1 0 8
- Chile-Glazed Shrimp with
Herbs and Rice Noodles
P. 1 0 8
What Ray’s Pouring Now Executive Wine Editor
Ray Isle’s favorite things to drink this month
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