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Where When How N/D 2017 - J/F 2018 : Page 108

COCO BISTRO REVIEW with Red Onions, Scallion, Tobiko Caviar, Fresh Cilantro and a Wasabi Mayo The perfect light “crunch.” The thick, yet crispy, tortilla melts in your mouth like a homemade biscuit. Fresh Tuna served on a Crispy Tortilla Coco Bistro Style Ahi Tuna Tataki: Grilled Iceberg Wedge Roasted Chorizo, Cherry Tomatoes, Red Onion and a Port Reduction with Gorgonzola Cheese, You’d expect blue cheese. The Gorgonzola takes it to the next level. The roasted chorizo is a spicy protein fix for those who love beef jerky. Think of it as “blessed” bacon. Tuna with Tropical Fruit, Salsa, Sesame Crusted Rice Balls, Red Pepper Coulis Lime Ginger Beurre Blanc, Pepper Crusted Rare Local Grilled Asparagus and The kick of pepper on the tuna stays on your tongue like a slow burn that hurts so good. The crunchy, chewy rice balls will give you life. Think taters on crack.You may never go back to eating rice any other way. 108 • • • • • NOV/DEC/JAN/FEB 2017/2018 “Where When How -Turks & Caicos Islands”

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