Chef’s Selection Summer 2018 Dinner Party
Hot Appetizers Fried Green Tomato, crab salad, microgreens, grilled scallion aioli Asparagus Tart, goat cheese, caramelized onions, puff pastry Citrus & Brown Butter Risotto Cake, citrus & edamame salad, chili gastric Grilled Baby Octopus, roasted graffiti eggplant, heirloom tomato puree, capers, herbs Shrimp and Scallop Cake, sweet corn emulsion, roasted corn, tomato Cold Appetizers Shaved …