Order this... Halibut seviche at The Manisses
A trip around the world was the theme of the amazing fresh halibut seviche in a wonton bowl appetizer prepared by Brian Hart, the Executive Chef at the Manisses. Brian, who hails from the west coast, started his culinary career at the age of 14 and never looked back. In 1997, he arrived at the Manisses and by 2002 was the executive chef.
But Brian’s wanderlust and love of skiing found him in Telluride that winter and he lived there year-around for five years. There, Brian honed his skills at fusion cooking, even writing a cookbook with the owner of the well known Pan-Asian restaurant where he was the executive chef. Nonetheless, the pull of Block Island was always present, and in 2007 Brian returned to Block Island as a year-round resident and to the Manisses as Executive Chef.
Today, many of the items on his menu showcase Brian’s ability to create interesting dishes that reflect the fusion of cultures around the world and his love of travel. The halibut seviche appetizer is a perfect example of this creativity with over 10 ingredients such as guava puree, yuzu juice and cilantro (some of this from The Manisses own organic garden). This delicious appetizer was served on the terrace with a refreshing drink made with Patron Silver Tequila, Fresca, fresh grapefruit segments, quantro and a sugar/salt combination on the rim of the glass. In addition to daily meat and seafood specials, Brian changes menu items a number of times during the season. So, a relaxing meal at the Manisses always offers interesting and creative dishes with ingredients from both exotic, faraway places — and our own Block Island. — Becky Ballard and Ruth Perfido
The Manisses is located on Spring Street and is open for dinner seven days a week from 6 to 10 p.m.