Sushi

Chef Gidley's signature dishes reflecting Mediterranean flavors.

Mediterranean-influenced American Cuisine

Oyster Bar

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Rinse the Rice

In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil then reduce heat and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.

Cook the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, gently fold the vinegar mixture into the rice. Let cool to room temperature.

Season the Rice

Thinly slice the salmon, cucumber, and avocado into strips.

Slice the Fillings

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Lay Out Nori

Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top.

Add Rice

Place slices of the salmon, cucumber, and avocado in a line across the center of the rice.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Slice the Roll

Arrange the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.

Plate and Serve

Sushi rice

Water

Rice vinegar

Sugar

Salt

Fresh salmon (sushi grade)

Cucumber

Avocado

Nori sheets

Soy sauce

Wasabi

Pickled ginger

In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until well blended. Add the chicken breasts to the marinade and let them marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, prepare the salad by combining cherry tomatoes, cucumber, red onion, bell peppers, and feta cheese in a large bowl. Toss gently to mix.

Prepare the Vegetables

Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Grill the Chicken

Slice the grilled chicken and serve it over the vegetable salad. Garnish with fresh parsley and lemon wedges.

Serve

Boneless Chicken Breasts

Olive Oil

Lemon Juice

Garlic Cloves, minced

Dried Oregano

Black Pepper

Cherry Tomatoes, halved

Cucumber, diced

Red Onion, thinly sliced

Bell Peppers, diced

Feta Cheese, crumbled

Fresh Parsley, chopped

Lemon Wedges

Place the fresh oysters on a bed of ice in a shallow dish to keep them cold.

Chill the Oysters

In a small bowl, combine finely chopped shallots, red wine vinegar, and a pinch of black pepper. Mix well and set aside.

Prepare the Mignonette Sauce

Arrange the oysters on the ice and serve with lemon wedges, mignonette sauce, and hot sauce on the side.