A year ago, we wrote about your choice of 21 countries to consider when thinking about Mediterranean food. At Mediterrano, we still use the fusion concept to help you enjoy your meal without having to make a calculated choice.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms. Regional fusion combines different cuisines of a region or subregion into a single eating experience.
When you think of Greek Kabobs you may envision a skewer with tomatoes, onions, green peppers and some type of meat like chicken or lamb. This meal is this coated with basic Greek spices and flavorings like oregano, lemon and olive oil while served over a barley pilaf.
Taking It Up A Notch
Shades of Emeril are conjured up with that heading, and BAM! A Fusion Kabob might add a spice from Morocco like cinnamon or coriander, along with a non-uniquely Greek vegetable from Spain like piquillo peppers and served over a bed of Italian Risotto.
That’s the Mediterrano way!
What’s In A Name?
Last year, we served a Mediterranean sea bass under the label of
LOUP DE MER
grilled whole sea bass . orzo . peas . cherry tomatoes . scallions . lemon zest
This year, we’ve changed it up a bit and now offer:
tomato sauce . olives . red peppers . capers . fennel . seasonal vegetables . crispy fingerling potatoes |GF
You may wonder how is ‘Scottish’ Salmon Mediterranean. It’s not always the protein that determines a Mediterranean meal and at Mediterrano you’ll get the Mediterranean Fusion of flavors with our using a secret blend of Mediterranean spices to make a ‘Scottish’ Salmon a Mediterranean dish.
Some Things Don’t Change
For The Traditionalist, not everything is fused at Mediterrano, we serve some great regional Mediterranean dishes as though they came from Mama’s kitchen and her original old world recipes.
chorizo . chicken . calasparra rice . mussels . clams . shrimp . saffron . peas