Del Mar

Combo of levanta muerto seafood soup (seafood soup to “raise the dead,” with shrimp, bay scallops, crabmeat, and mussels. Coconut milk fortified “chino-cubano” broth. Truffle oil.), shrimp coctel (cuban style shrimp cocktail. Latino cóctel sauce and avocado.), and pargo a la pancha (olive oil griddled florida red snapper. Coconut basmati rice and candied cashews. Mango salsa and red curry sauce.).

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