Chef Finch - May 6/17

Shrimp escabeche with blood orange mojo

Escargot bordelaise with roasted bone marrow and persillade

Lemongrass consommé with leek and ginger matzo balls

Prosciutto wrapped mango with buffalo mozzarella and basil

Sous vide beef tenderloin with garlic and red wine sauce, crimping and morel mushroom risotto

Raspberry buttermilk cake with lemon curb topping