If you're from the Illinois Valley, you've sampled ravioli a time or two. (It's impossible not to if you live in this area.) And nearly everyone has their own take on it in some way, shape, or form. Either way, I can guarantee that you've never had one like ours.
So let me break this down for you, literally. Introducing our all new deconstructed ravioli entree, we start with a bottom layer of pasta as a base. From there, we top it with real Maine lobster claw meat that is mixed with a combination of brie cheese and spinach.
Brie is a soft cow's milk cheese with a low melting point, meaning it can easily be mixed like a cream cheese. We then top it with another layer of pasta to finish off our deconstructed "ravioli":
- No, it's not the neat little crimped bundle that most of us call ravs (when they're actually tortellini).
- No, it's not the square or round pillow representative of true ravioli.
- And don't you dare even think about using the term "lasagna" when trying to describe this entree!
No matter which pasta name you feel best represents this dish, our seafood spin on an area favorite offers the essence of ravioli through and through!
Mahi Mahi Tacos
If our deconstructed pasta special isn't your thing, we've got another new crowd pleaser that's wrapped in a tasty, more traditional package.
Starting with tortilla shells, we pile our fish tacos high with shredded cabbage, daikon radish (a mild-flavored winter radish), avocado and lime. We substitute fried mahi mahi in for the popular white fish variety found in the "standard" fish tacos on our daily menu. Finished off with a jalapeno caper sauce, our mahi mahi tacos are light, flavorful and good for you.
Beat the summer heat with a south-of-the-border twist on a California-style fish taco. Stop out and give them a try!