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• Ceviche Tapas

  Chef: Cecily Sommers
  You can use almost any firm-fleshed fish for this Spanish influenced dish, provided that it is perfectly fresh. The fish is 'cooked' by the action of the acidic lime juice. Adjust the amount of chili according to your taste.





• Dessert Wine & Green Grape Granita

  Chef: Cecily Sommers
  This is a variation on a recipe from The New Spanish Table, by Anya von Bremzen. We served this in green crystal goblets as a palate cleanser between courses. It was super-fab-u-listic! Serve with cheese in a cheese course or for dessert.

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Cecily Sommers

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