Mark
Allen, Le Soir
Rock
Shrimp Ceviche with Fennel Slaw
Terrine of Duck Rillette and Braised Leeks |
Dante
deMagistris, blu
"Risi
e bisi" Risotto, Sweet Peas, and Crispy Pulled Guanciale
Buffalo Milk Mozzarella "Involtini," Grilled Eggplant and Smoked Tomatoes
|
Thomas
John, Mantra
Marinated
Scallops with Curry Leaf and Lime
Shrimp and Avocado Salad in a Semolina Crisp |
Marc
Orfaly, Pigalle
Clam Ceviche
Crispy
Phyllo Tuna Rolls with Pickled Vegetables |
Ana
Sortun, Oleana
Shrimp
Saganaki with Feta, Tomato & Peppers, Flambéed with Ouzo
Fresh Cheese Börek with Buffalo Milk Yogurt, Golden Beets and Walnuts
|
Anthony
Susi, Sage
Veal
and Spinach Cannelloni
Amaretto Custard |
HOST
CHEF
Tom Berry, Bambara
Crispy Pork Belly with Peach Chutney and Foie Gras Sauce
Maine
Crab and Mango Rolls on Grilled Brioche |
PASTRY
CHEF
Ernie Quinones,
Mantra
Strawberry-Rhubarb
Tart with Banyuls Sorbet |
PASTRY
CHEF
Amber Renberg,
blu
Baba
al Rum with Amarena Cherries and Saffron Pastry Cream |
