Fluke Cerviche: fluke fillet from Captins Catch DE’s sliced on bias into ribbon segments, then tossed with (and macerated in) homegrown mint, freshly squeezed lemon juice, homegrown onion, freshly squeezed lime juice, extra virgin olive oil, homegrown cilantro, jalapeno peppers, homegrown tomato, and diced homegrown basil, before being sprinkled with homemade basil salt, a dash of black pepper, and garnishing herbs. Served with Mikkeller’s Betelgeuze, the lambic tartness went great with the Fish Cerviche while still being bold enough to withstand any heat from the jalapenos.