New Sand, Surf and Skillet Menu at Lazy Lizard Restaurant

Sand, Surf and Skillet
Every dish designed by Chef Azarea Samuel
$150 pesos, By Reservation Only

BLACKENED CHICKEN MOLE
A half chicken lightly cured, rubbed with berbere, blackened on a cast iron skillet, then deglazed with Dos Equis beer.

BOHEMIA BARBEQUE BABY BACK RIBS
Baby back ribs gently cured in brine, rubbed with fresh spices and finished with Bohema beer barbeque sauce.

CHIMICHURRI BEEF TENDERLOIN
Prime cut tenderloin, lightly marinated in harissa, blackened and then infused with Indio beer. Topped with chimichurri salsa.

STUFFED MAHI-MAHI FILLET
Mahi Mahi fillet stuffed with onion-garlic confit, blackened and deglazed with Sol beer. Served with zhoug.

MARGARITA SHRIMP
Jumbo shrimp marinated in lime, tequila, olive oil and charred on a cast iron grill. Served with homemade harissa.


$150 pesos
A romantic setting with your feet in the sand
from 6 p.m. to 9 p.m.

events@ lazylizardpv.com

Lazy Lizard Restaurant & Beach Bar
Amapas 114-C Los Muertos Beach 322.222.8347

A half chicken lightly cured

How come it was sick, and why did they just cure it lightly?

It crossed the road, and got kicked by the ANDELS donkey.

They only cured it lightly, it was attended by a Doctor, they should have sent for a Vet. :roll:

At least they cured it.

I have had a few chickens in PV that never did go for the cure.

But seriously, how does this new menu work. Does it replace the existing one? I sure hope not, because some of the items on the original menu are too good to be replaced by a cured chicken.

Can someone explain to me how this is going to work?

DEC