You can see some recaps of the latest Cobaya dinner, with Chef Jonathan Eismann in the location of his not-yet-opened new restaurant, Fin, at Mango & Lime and Food For Thought. Let me know if there are others and I'll be glad to link to them. The menu was loosely based on a "Feast of Seven Fishes," all from up and down the eastern seaboard. The full lineup is here:
Sea Scallop Crudo (Maine)
Coriander, Cilantro, Lime, Sicilian Sea Salt
Warm Curried Davenport Oysters (Massachusetts)
Fluke and Squid Tiradito (Long Island)
"Saigon Style," Red Grapefruit, Nuoc Cham
Stone Crab Cake (Florida)
Cantonese Black Bean Vinaigrette, Napa Cabbage Kim Chee
Steamed Clams (Sebastian Inlet, FL)
Rocky Mountain Sake, Greens, Onions, Crushed Tomato
Pan Roasted Snowy Grouper (Miami, FL)
Braised Fennel, Preserved Lemon Risotto
Wild Striped Bass (North Carolina)
Cucumber Salad, Mustard Oil, Soy
Hong Kong Yellowtail (Keys, FL)
Yuzu, Ginger, Red Curry
Pan Roasted North Atlantic Cod (Maine)
Black Pepper Potato, Escabeche
Lime & Apricot Sorbets
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