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| Now through November 1 |
Named Mano de Leon, or Lion´s Paw, by the Mexican fishermen who hand-harvest them, these giant, paw-shaped scallops are widely regarded as some of the most delicious scallops in the world. They thrive off the shores of Mexico’s Baja Peninsula, and while they are a local favorite, tightly controlled harvesting makes them a rare delicacy in the United States. So when they become available to us, our Executive Chef Jim Neutzi makes the most of it.
Right now at The Capital Grille, enjoy the rich, creamy and slightly sweet flavor of Lion’s Paw Scallops wrapped in Prosciutto with 12-Year Aged Balsamic, on an open-faced BLT featuring Applewood Smoked Bacon and Heirloom Tomatoes, or in one of our other featured offerings.
And as a toast to dining on these treasures from the sea, Master Sommelier George Miliotes recommends one of the latest additions to our celebrated wine list, Markham Pinot Noir — a silky smooth wine with hints of cherry that pair perfectly with the smokiness of the prosciutto or bacon featured in these recipes. This wine was specially bottled by celebrated winemaker, Kimberlee Nicholls, and is only available at The Capital Grille. Another favorite? Enjoy Tilia Torrontes from Argentina. Richly aromatic with the fragrances of citrus, this white wine has a crisp finish that provides balance to the creaminess of the scallops.
Lion’s Paw Scallops will only be available through November 1, so make your reservation soon. We look forward to sharing these very special dishes with you.
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