braised short ribs atop grilled pineapple and sweet potato puree with montmorency cherry oil and mint oil
proscuitto-wrapped shrimp (grilled) with mango/ginger chutney and chive
wild mushroom and coconut milk bisque with curry oil, enoki, and minced chive
mini lamb burgers with shiraz bbq sauce and mint
panko crusted ahi tuna atop lotus root chip with quince vinaigrette, microgreens and black sesame seeds
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