Inspirado en la elegancia de un Martini y la frescura de un tonic, con Gin Beefeater macerado en elote, pepino y Vermouth Bianco, Mezcal y Fever Tree mediterránea.

CROWN MARTINI

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Savor the exquisite flavors of our Kona Kampachi Kamas, featuring tender, sustainably sourced fish that is expertly grilled to perfection. Each bite offers a delightful burst of umami, complemented by a zesty citrus glaze and fresh herbs that elevate this dish to new heights. Perfectly paired with seasonal vegetables, this culinary masterpiece promises a taste of the ocean that you won't soon forget.

In a bowl, whisk together soy sauce, sesame oil, grated ginger, minced garlic, lime juice, honey, and red pepper flakes until well combined.

Prepare the Marinade

Place the Kona Kampachi kamas in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Kamas

Preheat the grill to medium-high heat. Remove the kamas from the marinade and grill for about 4-5 minutes on each side, or until they are cooked through and have nice grill marks.

Grill the Kamas

Remove the kamas from the grill and let rest for a few minutes. Sprinkle with chopped green onions and sesame seeds before serving.

Garnish and Serve