Romy At Work
It is peak season for heirloom tomatoes here in San Diego, and Romy has been hard at work picking out the best ones for the restaurant. They seem to be sneaking into a lot of the dishes we’re serving right now, most of which are light and fresh and perfect for the hot weather. We’ve created a new dish in honor of the tomatoes: Panzanella Salad — Fresh basil, heirloom tomatoes, arugula, cucumber, and red onion mixed together with crispy lemon croutons and red wine-garlic vinaigrette, topped with hunks of parmesan cheese.
We’ll be bringing back the very popular Wild-Caught Salmon — served with pea tendrils, sweet corn, pancetta, heirloom tomatoes, crimini mushrooms, and a tarragon-vinaigrette.
On the menu we have Pan con Tomate — heirlooms and garlic are rubbed on soft lemony bread, topped with a generous portion of thinly sliced Jamon serrano — a dry-cured Spanish ham.