Seviche has announced a new fall menu. Chef Anthony Lamas sources his seafood from sustainable fisheries that protect the ecosystem and allow the fish to grow to adulthood at a natural pace, so the restaurant has replaced seafood that is out of season with new dishes.
Wild Halibut season is coming to an end and will be replaced by Barramundi which is an Australian Bass. It will still be served with the popular Red Chile Ginger Butter and Toasted Macadamia Nut Rice.
Wild Salmon season is also ending so salmon has been replaced with sustainable Wild Striped Bass. It will still be served on a Peruvian “chaufa” style stir-fry, but with new flavors of tomatillo and chorizo.
Other additions include Domestic Tilapia and Washington State Miyagi Oysters. Familiar favorite dishes have also returned due to popular demand, including Brazilian Feijoada and the Deconstructed Wagyu Short Rib Tamale.
New seasonal dishes include:
Appetizers:
Cast Iron Snails with garlic parsley citrus butter ($13)
Organic Duroc Pork and Manchego Cheese Empanadas ($9)
Seviches:
Wild Striped Bass “Dirty Martini” with Manzanilla green olive, garlic and vodka ($13)
Entrées:
Wild Striped Bass with tomatillo and crispy leeks and chorizo-shrimp chaufa ($29)
Blue Corn Dusted Domestic Tilapia with lemon-tomato butter and jumbo lumb crab ($29)
Australian Bass and Shrimp Flauta with toasted macadamia arroz and red chile ginger butter ($31)
Pollo Asado with wild mushrooms, couscous, truffle and tomato butter ($21)
Brazilian Feijoada: Smoked meats, black beans, farofa, chorizo and greens ($19)
Seviche
1538 Bardstown Road
473-8560
www.sevicherestaurant.com