See larger Sasso's executive chef Darwin Cevallos displays one of his unique seafood creations, panko-encrusted black grouper pan-seared and served on a Peruvian purple potato cake atop a bed of steamed haricots vert and sauced with lobster beurre blanc, and garnished with mango and English cucumber relish and yellow pea shoots.

Photo by NADINE OUILLETTE

Sasso's executive chef Darwin Cevallos displays one of his unique seafood creations, panko-encrusted black grouper pan-seared and served on a Peruvian purple potato cake atop a bed of steamed haricots vert and sauced with lobster beurre blanc, and garnished with mango and English cucumber relish and yellow pea shoots.

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