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I've been here for a couple Restaurant Week outings. Elegant French cuisine. Delicate and light. Sample menu: Roasted Heritage duck for two with port poached pear and frangipane purse; foie gras jus* (add 20); Rosemary-juniper crusted venison with date-tamarind purèe, roasted beets, lardons, grilled winter greens and walnuts*

I've been here for a couple Restaurant Week outings. Elegant French cuisine. Delicate and light. Sample menu: Roasted Heritage duck for two with port poached pear and frangipane purse; foie gras jus* (add 20); Rosemary-juniper crusted venison with date-tamarind purèe, roasted beets, lardons, grilled winter greens and walnuts*

Ingredients  8 Persian or Kirby cucumbers (about 1 1/2 pounds) 1/4 cup rice wine vinegar 1 teaspoon granulated sugar 1/2 teaspoon salt 1 1-i...

Ingredients 8 Persian or Kirby cucumbers (about 1 1/2 pounds) 1/4 cup rice wine vinegar 1 teaspoon granulated sugar 1/2 teaspoon salt 1 1-i...

AQUA # 6  The restaurant’s sleek and elegant art deco design is reflected in Head Chef Sven Elverfeld’s menu which re-invents plain, classic European dishes to produce visually stunning creations. The artistic grandeur and attention to detail combined with impeccable service continue to amaze again and again.

AQUA # 6 The restaurant’s sleek and elegant art deco design is reflected in Head Chef Sven Elverfeld’s menu which re-invents plain, classic European dishes to produce visually stunning creations. The artistic grandeur and attention to detail combined with impeccable service continue to amaze again and again.

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