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C U L I N A R Y
roasted chevre with blood orange, watercress, pickled beets, and aged balsamic mignonette
grilled flat iron steak with candied onion, wild mushrooms, and brussel sprout accompanied by potato gratin
cobb salad
poaced egg on twice baked yukon potato with rosemary, spring onion and parmasean
plating watercress salad with endive, treviso, and pomegranate
roasted aubergene with candied beet and watercress
handrolled tortelini
seared scallop with celeriac, baby spring onion, and white shoyu
grilled eggplant parmasean with seared polenta
seared sea scallop with fried green tomato and lemon thyme
plating foie gras with lemon candied fig
butter poached loster tail with leek croquette and cauliflower
duce de leche cheesecake
All works © Christopher Boon 2016. Please do not reproduce without the expressed written consent of Christopher Boon.
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