Cucumber gazpacho and seared bass

For the Salsa Verde

For the Cherry Tomatoes

For the Sea Bass

To Assemble:

For the Gazpacho
In a blender add the English cucumbers, extra virgin olive oil, champagne vinegar, jalapeno, water and salt and pepper. Blend on low for one minute or until incorporated. Turn the speed up to medium until it becomes a liquid. Taste and re-season if needed. Set aside for later use.

For the Salsa Verde
In a blender add the parsley, lemon juice, capers and olive oil. Blend on low until all is mixed well together, about one minute. Pour in a small bowl and set aside for later use.

For the Cherry Tomatoes
Cut the tomatoes in half. Put in a small bowl. Add the sherry vinegar and olive oil. Season with salt and pepper

For the Sea bass
In a non stick pan add the oil and put on medium heat. Wait about 2 minutes. While you wait season the sea bass with salt and pepper. Add the sea bass skin side down and cook for 3 minutes on each side. Remove the sea bass on to a paper towel to remove any excess oil. In a large pasta bowl center your sea bass and spoon the cherry tomatoes on top.

Pour about ¼ cup of your gazpacho around the sea bass and top with 2 tablespoons of salsa verde. Place your pea shoots on top of sea bass and enjoy with glass of Sauvignon Blanc.

About Arcadia:
Located on the ground level of the San Jose Marriott hotel, Arcadia is a premier destination for dinner before and after events in downtown San Jose. This restaurant across the street from Caesar Chavez Park is walking distance from the Center for the Performing Arts, the Museum of Modern Art, the Montgomery Theater and other popular destinations. For after-dinner activities, diners can easily stroll from this restaurant to a number of San Jose nightlife destinations, from casual bars to upscale nightclubs. They can also choose to stay within the elegant confines of the hotel and visit Tanq, a new, upscale lounge.