Seafood lovers delight in a new Spot Prawn Gumbo featuring peel-and-eat Alaskan spot prawns, Manila clams, mussels, and Andouille sausage in a mix of arborio rice, black beans, red bell peppers, onion, celery, and spinach.
Chef Enrique's special Verde Prawns combines a salsa verde base with sweet wild prawns and tender vegetables including roasted zucchini, poblano pepper, shiitake mushrooms, and white beans. Topped with queso fresco and served with tortilla chips.
