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Now open from 5:30pm - 10:00pm Seven days a week |
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Now open from 5:30pm - 10:00pm Seven days a week |
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Café Solé's Conch Carpacchio 4 1/2 best grade conch
1/2 red bell pepper 1 small red onion 1 small jar capers 1/4 lb asiago cheese Key Lime juice mild olive oil salt & pepper Slice the conch into small paper thin slices. Spread conch slices over four plates and refrigerate for one hour. Dice small the red bell pepper and red Bermuda onion. Grate the asiago cheese and drain the capers. Remove conch and sprinkle with salt, fresh ground pepper and asiago cheese. Decorate with diced onion, capers and bell pepper. Gently cover with Key lime juice and olive oil. Serve with lemon or lime in center. Serves four.
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