It takes place not on one day but for a week, Jan. 4-12.
For $40 you get a three-course meal. It includes an appetizer, choice of dinners and dessert.
The appetizer options include clam chowder with little neck clams, sweet white corn, Yukon gold potatoes and smoked bacon; Caesar salad with gem lettuce, puffed quinoa and parmesan; IB Wedge, iceberg lettuce with ranch dressing, marinated tomatoes, smoked bacon and bleu cheese crumbles; or Brussels sprouts with Sriracha, crispy shallots, pepitas, sesame seeds and agave glaze
Entrée selections include short rib mole, served with corn salsa, queso fresco, crispy potatoes, mole rojo and pickled red onions; pollo en crema, pan-seared chicken thighs in an herb cream sauce served with forbidden rice, roasted vegetables and guajillo oil; Skuna Bay salmon served with roasted fennel, salsa veracruzana and watercress; or a Buddha Bowl filled with sauteed quinoa, black beans, plantains, pico de gallo, avocado and cilantro vinaigrette.
For an additional $15, you can get a 12-ounce New York steak with confit fingerling potatoes, charred asparagus, grilled lemon and Cajun crawfish cream sauce.
A choice of decadent desserts will include brown butter corn cake served with vanilla ice cream and candied walnuts; New York cheesecake with seasonal berry compote and whipped cream; or chocolate Dutch baby with brûlée bananas, spiced walnuts and French vanilla ice cream.
Or just go for drinks. There are a variety of house-made infusions, including a cinnamon old fashioned with house-infused bourbon; pineapple margarita with house-made jalapeño infused tequila; strawberry martini with house-made strawberry infused vodka; and Pepino Refresher with house-made cucumber infused gin. They are $11.
More information is available on the website at www.cohnrestaurants.com/sea180, and reservations are available by calling 619.631.4949.