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Chef Q & A: Francisco “Paco” Cazarin

Dolphin Tiki’s appetizers menu features succulent raw oysters, six or 12, and includes raw pasteurized oysters on the half shell served on a bed of crushed ice with lemon rosette and cocktail sauce.

Photo by JENINE C. OUILLETTE, Special to the Eagle

Dolphin Tiki’s appetizers menu features succulent raw oysters, six or 12, and includes raw pasteurized oysters on the half shell served on a bed of crushed ice with lemon rosette and cocktail sauce.

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  • Dolphin Tiki Chef Francisco ‘Paco’ Cazarin in the restaurant dining room with his Friday summer special entrée, steamed snow crab platter, including steamed snow crab served with drawn butter and lemon wedge with a choice of potato, stuffed, baked or fried, onion strings or house salad.
  • Dolphin Tiki Chef Francisco ‘Paco’ Cazarin’s savory salad menu features, grilled chicken garden salad, including sliced grilled white meat chicken served on a bed of greens with home-made garlic bread and choice of nine piquant dressings or oil and vinegar vinaigrette.
  • Dolphin Tiki’s appetizers menu features succulent raw oysters, six or 12, and includes raw pasteurized oysters on the half shell served on a bed of crushed ice with lemon rosette and cocktail sauce.
  • Dolphin Tiki Chef Francisco ‘Paco’ Cazarin’s Friday special steamed snow crab platter, includes steamed snow crab served with drawn butter and lemon wedge with a choice of potato, stuffed, baked or fried, onion strings or house salad.
  • Chef Cazarin’s popular seafood dinner, crunchy fish filet platter, includes a whole white fish fillet with crunchy batter and deep fried, served with onion straws, or choice of potato or house salad.
  • Dolphin Tiki Chef Francisco 'Paco' Cazarin's Crisp Fries Basket is a popular appetizer snack item with customers at the Dolphin Tiki Water Front Bar.

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