Served from 11:30 a.m.-7 p.m., and costing $64.95, it is a three-course prix fixe meal by executive chef Paulo Mendoza. It begins with an amuse bouche, a butternut squash soup topped with crème fraiche and fried sage and served with focaccia bread.
For the first course, there is a choice between smoked pork belly topped with onion jam and Sriracha aioli, served with Granny Smith apple and frisée slaw; shrimp toast, brioche bread topped with salmon roe, spicy aioli, green onions and lemon; or baby beet salad, mixed with whipped goat cheese, crushed pistachios, mandarin segments and micro arugula in a champagne vinaigrette.
Entrée selections include sous vide Mary’s chicken breast served with forbidden black rice, oyster mushrooms, prosciutto and béarnaise sauce; braised short ribs topped with a red wine demi glaze and served with creamy polenta, winter vegetables and bell pepper relish; sweet potato gnocchi, accompanied by spinach, cipollini onions, mushroom medley, egg, Manchego cheese and truffle oil; and Skuna Bay salmon served with pumpkin risotto, carrots, Granny Smith apples and roasted pumpkin.
For an additional $20, you can opt for the surf and turf option: filet mignon and shrimp with confit potatoes, grilled asparagus, charred lemon and crawfish cream sauce.
To finish the meal on a sweet note, a choice of desserts includes a slice of Black Forest cake with chocolate ganache, cherry compote and whipped cream; lemon cranberry panna cotta with vanilla cranberry mousse and candied lemon zest; or Holiday Crunchies, caramelized milk chocolate rice crispies made with caramelized hazelnuts and meringue kisses.
For advance reservations its website is cohnrestaurants.com/sea180, its phone number is (619) 631.4949. For group reservations or holiday parties of 20 or more, call (619) 908-3405.
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