Geisha
New York City |
| |
| Kazutiny Sushi
Cocktail - Fatty Tuna, Mirugai, Pacific Salmon, Fluke,
Salmon Roe, Uni, Quail Egg, Califlower Puree, Shiso
|
This colorful
cocktail presents a wide variety of flavors and textures
and unusual ingredients like cauliflower and quail egg.
|
| Sushi Chef Kazuo Yoshida |
|
Morimoto
New York City |
| |
| Shikamaki - Morimoto
Style Futomaki, Tuna, Cucumber, Omelette
|
| The
dashi foam adds an elegance to the dish while the mountain
peach lollipops serve as a playful garnish, inspired
by a Japanese fairytale.
|
| Sushi Chef Makoto Okuwa |
|
Stella
New Orleans |
| |
| Heirloom
Tomatoes 4 Ways - Mixed Tomatoes with Louisiana Crab,
Creole Tomato Water with Summer Vegetable Brunoise,
Cherry Tomatoes with Goat Cheese Mousse and Wild Mexican
Tomato Gazpacho
|
| This
starter offers seasonal heirloom tomatoes in four distinct
tastes and presentations.
|
| Executive Chef Scott Boswell |
|
Cochon
New Orleans |
| |
| Rabbit & Dumplings
|
A simple
dish presented in a rustic cast iron pan exemplifies the
restaurant’s dedication to Louisiana comfort food.
|
| Executive Chef Donald Link |
|
