Melissa Moss
Lenoir | Austin | July 2017
FEATURED DISHES
Amberjack-Peach Ceviche, Cucumbers, Chliles, Nixtamal Almonds
Toasted Almond-Chèvre Mezzaluna, Zucchini, Tomato Water, and Basil Oil
Olive Oil-poached Grouper, Arbequina Olives, Roasted Eggplant, Eggplant Chips, Salsa Verde, Serrano Chiles, and Sungold Tomatoes
Grilled Nilgai Antelope Heart, Sunflower Raita, Lemon Pickle, Fried Sunflower, Toasted Sunflower Seeds, and Sesame Seeds
Photography by Will Blunt
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