Nicholas Tang
DBGB | Washington DC | August 2018
FEATURED DISHES
Melon Mosaic: Summer Melons, Feta, and Cucumber Vinaigrette
Salade Gourmande: Foie Gras, Duck Prosciutto, Apricot, Haricot Vert, and Shallot Confit Vinaigrette
Day Boat Scallops, Corn, Sweet Pepper, Edamame, Charred Scallion, Bacon, and Corn Velouté
Long Island Crescent Duck Breast, Red Grits, Red Plum, Leek, Lavender, Honey, and Jus
Photography by Will Blunt
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