Under the creative direction of Nessaco Agency, Essex 2.0 blends open-fire coastal cuisine with the craftsmanship of a classic steakhouse. Think dry-aged meats, grilled seafood and Mediterranean flair. The menu's showstoppers include a bone-in NY strip with crispy za'atar fingerling potatoes, a grilled whole branzino with a touch of lemon and olive oil smoke and seared diver scallops topped with marinated tomatoes and olive crumble.
Vibrant in flavor and appearance, this tropical fruit salsa is delicious served with grilled chicken or pork chops. A favorite combo is pairing it with broiled salmon fillets topped with fresh herbs, such as thyme and/or dill and thin lemon slices. It's also delicious spooned into a warm tortilla and topped with crumbled queso fresco or feta cheese. The recipe makes enough for a large party, perhaps served as a salsa-style dip accompanied by sturdy tortilla chips or crackers.