Raw
Oysters on the Half Shell
$21.00
Served with bespoke mignonette.
Snow Crab Claws
$10.00
Served with chile de arbol salsa. 4 pieces.
Scallop on the Half Shell
4.00
Served with tangerine, pomegranate, serrano, cilantro and lava sail.
$Ceviches
Yellowfin Tuna Tostada
$13.00
Served with yuzu-habanero sorbet, orange, celery, arare, cicio-ciantro and olive oil.
Striped Sea Bass Ceviche
$16.00
Served with one-peak, watermelon radish, tomato, cucumber, onion, Fresno and tostadas.
Hawaiian Kanpachi Tostada
$16.00
Served with tosazu, grapefruit, avocado mousse, ruby radish sprout, trout roe and nasturtium.
Tai Snapper Ceviche
17.00
Served with pineapple, cancha, heirloom carrots, jicama, jalapeno and plantain chips.
$Vegetarian
Mushroom Carpaccio
$13.00
Lemon, arugula, Parmesan, olive oil and sea salt. Vegetarian.
Market Citrus & Avocado Salad
13.00
Red onion, pepitas, mint and chile-infused olive oil. Vegetarian.
$Dessert
Peanut Butter Ball
3.00
Served with dark chocolate and sea salt.
$Drinks
San Pellegrino Sparkling
$6.00
Aqua Panna Still
$6.00
Limonata
$3.00
Coca-Cola
$4.00
Menu for Ceviche Project is provided by findrestaurantmenu.com
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