Using an ice shaver or potato peeler, shave the granité into small glass bowls set on a plate, hang the shrimp around the edge of the bowls, and drizzle plates with Niçoise-olive syrup.
Using an ice shaver or potato peeler, shave the granité into small glass bowls set on a plate, hang the shrimp around the edge of the bowls, and drizzle plates with Niçoise-olive syrup.
You don't have to travel too far in the Valley to get some fresh San Diego Bay seafood served in a lava ... of the restaurant's platters, soups and appetizers — are flown in weekly from Guaymas ...
the restaurant's Portuguese cuisine features a variety of mouth-watering appetizers, a tempting lunch selection, and an array of hearty entrees including beef, chicken, pork and seafood.