Miso Soup
Red Dragon: Tempura shrimp and avocado inside, spicy tuna on top with eel sauce
Green Dragon: Tempura shrimp and eel inside, avocado on top with soy bbq sauce
White Dragon: Tempura shrimp and crab inside, seared super white tuna on top with wasabi sauce
Beef Yaki Soba
Tempura Ice Cream
Baja Cantina
7166 Carmel Valley Rd
Carmel, CA 93923
831-625-2252
Pomerita and Midori Margarita:
Halibut Tacos:
Coffee:
Churros:
Ice Cream:
Lava Cake:
Here are some pictures from our lunch at the LALLA Grill at Del Monte Center (mall) in Monterey. The place was very well lit and we liked the ’50s diner(ish) decor. I’m a sucker for booths, so I was happy. The service was good and the food was pretty good. We didn’t especially like the drinks – they weren’t bad, just different. I’m sure some people would love that though. The prices are about average for this area. We enjoyed ourselves and will definitely go back, especially when we need to kill time before a movie.
Roasted Beet and Pear Salad with Candied Walnuts and Gorgonzola
I can’t remember if that’s exactly what this salad was called, but whatever the name, it was good. The bread with the (Asiago.. I think) cheese baked in? OMG. I think I’d go to Lalla just for that.
Fish Tacos
Betty Paige Martini:
This XXX Rated martini gives you a real lift… with Russian Standard vodka, XXX Rated, Cointreau, fresh squeezed lime juice, and a splash of cranberry juice… served up with a lime wedge
Bar at Lalla Grill
(Oops, this picture is teh suck)
Pick a sport…
Here are some pictures from a trip to Robata Grill and Sake Bar at The Barnyard in Carmel. It’s possibly the worst lit restaurant in history… at least for photographs, heh. These pictures are from way back in March, so I don’t remember most of the names of the dishes – and I’m too lazy to research it. I’d say it’s a good Japanese restaurant. I think the pricing is about average for this tourist area I live in (read expensive).
Paper Lantern
Sushi Bar
Robata Menu
Bacon-wrapped Chicken
They served water with a cucumber slice – very refreshing.
Dessert
Sorry pie, but you were just too delicious. This is the raspberry pie that we picked up at Gizdich Ranch over the weekend.
We finally went to Sapporo at Fisherman’s Wharf in Monterey. We’d been meaning to try it for over ten years. 
The food is pretty good, but nothing spectacular. I’m pretty sure they use farmed salmon (gag). It’s always fun, especially for the kids, to have the chef put on a show while cooking at the table. Another perk is the amazing view from the huge picture windows. I don’t know if we’ll be going back anytime soon, but it was a fun experience.
Maddy and I took my Mom to Mehak Indian Cuisine (2449 Sacramento St. in Berkeley) for her birthday. She’d wanted to go to Breads of India, which is right across the street, but it wasn’t open yet. I’m glad Mehak turned out to be so good… it’s a rather unfortunate name, but a great restaurant!
Navrattan Korma and Aloo Gobi
Tandoori Salmon
Vegetable Samosa
Papadum
The Plate of Indian Food
Masala Tea, creamy and delicious!
Ingredients:
2 cans reduced sodium garbanzo beans
1 packet Taco Seasoning (any brand)*
shredded lettuce
stone-ground corn tortillas, lard-free flour tortillas, or hard taco shells
diced tomatoes
avocado
shredded cheese*
sour cream*
any other items you like on your taco
Directions: Combine garbanzo beans with taco mix. For juicier filling, use all liquid from garbanzo beans. For less juicy filling, use liquid from only one can. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the garbanzo beans with a fork or bean masher. This not only keeps them from rolling out of your taco shells, but gives them a ground beef-like texture. Heat the tortillas under a broiler or in a non-stick skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients. Enjoy!
* To make this a vegan dish, make sure the taco seasoning does not include whey or milk solids, and substitute vegan cheese, such as Vegan Gourmet: www.followyourheart.com/cheese.php and sour cream, such as Tofutti’s Sour Supreme: www.tofutti.com/soursupreme.0.asp
Adapted from the Garbanzo Tacos recipe found here: vegweb.com/index.php?topic=5911.0
Made with grass-fed, hormone-free ground up bovine, Niman Ranch Uncured Applewood-Smoked Bacon, and homemade guacamole!
Guacamole
1 shallot, finely chopped
2 cloves garlic, minced
1/4 – 1 jalapeño pepper (seeded), finely chopped
1 Roma (plum) tomato, diced
2 ripe avocados, diced
juice of 1 fresh lime
salt & pepper to taste (if needed)
Mix everything together, and enjoy!
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