The 2018 Chef of The Year and Awards Dinner
Beet salad- roasted red beets, pickled yellow beets, herbed goat cheese fondant, marcona almonds, spring greens, truffle emulsion
Seared Atlantic Salmon, watercress puree, asparagus, morels, charred ramp viniagrette
Roasted Veal Tenderloin
fava bean, english pea, baby carrot, fingerling potato, sauce bordelaise
Smoked hazelnut cake. Lavender honey pudding. Passion fruit curd. Beurre noisette.