MOTMMay 6, 20171 min readChef Finch - May 6/17Shrimp escabeche with blood orange mojoEscargot bordelaise with roasted bone marrow and persilladeLemongrass consommé with leek and ginger matzo ballsProsciutto wrapped mango with buffalo mozzarella and basilSous vide beef tenderloin with garlic and red wine sauce, crimping and morel mushroom risottoRaspberry buttermilk cake with lemon curb topping
Shrimp escabeche with blood orange mojoEscargot bordelaise with roasted bone marrow and persilladeLemongrass consommé with leek and ginger matzo ballsProsciutto wrapped mango with buffalo mozzarella and basilSous vide beef tenderloin with garlic and red wine sauce, crimping and morel mushroom risottoRaspberry buttermilk cake with lemon curb topping
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