Joel Stovall
Orsa and Winston | Los Angeles | August 2016
FEATURED DISHES
Shiso Chips, Uni Cream, and Chives
White Gold Heirloom Tomatoes, Sugar Nut, Smoked Burrata, Culatello, and Basil Blossoms
Bay Scallop-Spot Prawn Crudo, Fermented Thai Chile, Lemon, Lime, Shio Koji, Tomatillos, Nori Chips, Gooseberries, and Nasturtium Pesto
Tempura-Battered Spot Prawn Heads, Yuzukoshō-Kumquat Aïoli, and Chive Tips
Chilled Lemon-Cucumber and Nebula Plum Soup, Ninja Radish, Watermelon Radish, Honey-Thyme Vinaigrette, Sturgeon Caviar, Lemon Crème Fraîche, and Red-veined Sorrel
90-Day Dry-aged Ribeye, Corn Pudding, Ricotta
Lobster-Stuffed Squash Blossom, Shiso Chimichurri, and Fines Herbes
Peach Tart: Peach-Lemon Curd, Crawford Peach, Peach Cream, and Butter Tart
Photography by Caroline Hatchett
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