Celebrate the spirit of Pride Month with our signature “In My Nature” cocktail, a harmonious blend of butterfly pea-infused Tequila Ocho Blanco, St. Germain, yuzu, grapefruit, second-life prosecco syrup, and gold luster dust. Feel good savoring every sip as a 20% of proceeds will be donated to a Seattle-based charity supporting organizations that uplift and advocate for the local LGBTQ+ community.

In My Nature Pride Cocktail

Fresh avocado with lime, cilantro, and onion.

Guacamole

aguacate

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Experience the vibrant flavors of our Hamachi Aguachile, where fresh, sashimi-grade hamachi is delicately marinated in zesty lime juice and infused with a medley of spicy chiles. This refreshing dish is complemented by crisp cucumber and fragrant cilantro, creating a tantalizing balance of heat and coolness that dances on your palate. Perfectly served chilled, it's an irresistible taste of the ocean that will transport you to a coastal paradise with every bite.

Thinly slice the hamachi into bite-sized pieces and place them in a mixing bowl.

Prepare the Hamachi

Pour lime juice over the hamachi and season with sea salt and black pepper. Let it marinate for about 15 minutes in the refrigerator.

Marinate

While the hamachi is marinating, thinly slice the cucumber, red onion, jalapeño pepper, and avocado. Chop the fresh cilantro.

Prepare Vegetables

After the hamachi has marinated, add the sliced cucumber, red onion, jalapeño, avocado, and chopped cilantro to the bowl. Toss gently to combine.

Combine Ingredients

Plate the aguachile mixture and garnish with additional cilantro if desired. Serve chilled.

Serve

Hamachi (yellowtail)

Lime juice

Cucumber

Red onion

Fresh cilantro

Jalapeño pepper

Avocado

Sea salt

Black pepper

Hamachi Aguachile

Indulge in the exquisite Glacier 51 Sea Bass, an oceanic delight that boasts a delicate, buttery texture and a mild, sweet flavor. This sustainably sourced fish is expertly pan-seared to perfection, enhancing its natural richness, and is served atop a bed of vibrant seasonal vegetables drizzled with a zesty citrus beurre blanc. Each bite transports you to the pristine waters where this remarkable catch was sourced, making it a must-try for seafood lovers.

Glacier 51 Sea Bass

brown butter bern's sazerac 6yr rye, praline liqueur, nux walnut alpina, maple pecan cordial

Pie O' Rye Old Fashioned

tinkerman's citrus gin, berneroy fine calvados, nux walnut alpina, pear, barrel aged maple syrup, lemon

Fallen Fruit

crop organic meyer lemon vodka, genepy, lemon, sage

Sage Against the Machine

ilegal mezcal, st. germain, aperol, lime, apple cider, maple

Smoky Grove

giffard apertif, lemon, fever tree blood orange

SOHO Spritz

Make Hamachi Aguachile Recipe in just 30m. Experience the vibrant flavors of our Hamachi Aguachile, where fresh, sashimi-grade hamachi is delicately marinated in zesty lime juice and infused with a medley of spicy chiles. This refreshing dish is complemented by crisp cucumber and fragrant cilantro, creating a tantalizing balance of heat and coolness that dances on your palate. Perfectly served chilled, it's an irresistible taste of the ocean that will transport you to a coastal paradise with every bite.

Hamachi Aguachile Recipe

Ingredients

Main Ingredients

Method

Preparation

Prepare the Hamachi

Marinate

Prepare Vegetables

Combine Ingredients

Serve

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