Grilled Scallops with PureHeart Watermelon-Apple Slaw
Maine Diver scallop wrapped in maple-cured, Applewood smoked bacon, served with a julienne of PureHeart Watermelon, jicama, apples and cilantro dressed with fresh lime juice and sprinkles of New Mexico chili powder
Lobster Medallions with Seasoned PureHeart Watermelon
Butter-poached lobster medallions are layered with lemon-thyme flavored PureHeart Watermelon and served with a fresh spring salad, caramelized shallots and fingerling potatoes
Seared Blue Fin Tuna with PureHeart Watermelon-Cucumber Relish
Coriander-sesame crusted seared tuna topped with sweet and spicy PureHeart Watermelon and cucumber relish, drizzled with miso-soy dressing
PureHeart Watermelon and Crab Tabouleh
PureHeart Watermelon adds sweetness to a 7-grain tabouleh of bulgur, barley, buckwheat, quinoa, spelt, and wheat berries with parsley, mint, jumbo lump crab and preserved lemon-garlic dressing
Oysters with PureHeart Watermelon Mignonette
Shucked-to-order Kumamoto Oysters served with a hand-stirred frozen mignonette of PureHeart Watermelon juice, pinot noir vinegar, minced shallots and fresh cracked black pepper
Halibut with Braised Tuscan Cantaloupe
Sautéed halibut fillet with Tuscan Cantaloupe braised with pancetta, olive oil, cracked black pepper and sea salt
Carnitas Torta with Grilled Tuscan Cantaloupe
Slow-roasted, hand-pulled pork piled high on a toasted homemade roll and topped with grilled Tuscan Cantaloupe and strips of fire-roasted poblano chilies
Crispy Chicken Salad with Rosso Bruno Tomatoes
Tempura chicken strips top a salad of Rosso Bruno Tomatoes, carrots, green onion and cucumber served with a sesame lemongrass vinaigrette
Ravioli with Rosso Bruno Tomato Fondue
Tender, lemon basil ricotta ravioli poached in chicken broth, blanketed in simmered Rosso Bruno Tomato sauce with grilled artichokes marinated in olive oil and herbs
Seafood Risotto with Poached Rosso Bruno Tomatoes
Creamy lobster, calamari, and monkfish risotto with slowly poached Rosso Bruno Tomatoes, basil oil and crispy parme san-black pepper cracker
Salmon and Rosso Bruno Tomatoes in Parchment
Slices of salmon and Rosso Bruno Tomatoes tossed with oregano pesto, sealed in parchment paper pillows with zucchini then baked until paper puffs and opened tableside
Rosso Bruno Bruschetta
Thinly sliced, toasted baguette topped with sliced Rosso Bruno Tomatoes and drizzled with a Balsamic vinegar reduction
Rosso Bruno Tomato Brochettes and Filet Mignon
Filet Mignon served with rosemary skewers of grilled Rosso Bruno Tomato wedges and plump portobello mushrooms
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