Jonathan Kava
Le Train Bleu | New York | September 2016
FEATURED DISHES
Florida Rock Shrimp, Pickled Ramps, Blistered Shishito Peppers, and Wild Arugula
Mussels, Charred Baby Carrot, Spring Onion, Blood Orange, Marinated Fennel, and Olives
Soft Shell Crab Tortelloni, Smoked English Peas, and Sorrel
Roasted Duck, Sticky Black Quinoa, Fines Herbes, Hazelnut Cherry Crumble, and Huckleberry-Balsamic Glaze
PHOTOS: LISA ELBERT
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