Steve Forte

CHEF
Written By Nicole Borden

Royal Boucherie | Philadelphia | February 2019

FEATURED DISHES


Salmon, Truffle-Shallot Emulsion, Fines Herbes Purée, Melted Leeks, and Caviar

Charcuterie Board: Foie Gras-Cocoa Terrine, Coppa, Bresaola, Mortadella, Salami Cotto di Asti, Chicken Liver Mousse, Pawpaw Purée, Clementine Marmalade, Cornichons, Apple Mostarda, Whole Grain Mustard, and Rye Bread

Lobster Conchiglie, Truffle Butter, Calabrian Chiles, Fines Herbes, and Lemon

28-day Dry-aged Strip Steak au Poivre, Pommes de Terres, and Cipollini Onion


Photography by Jaclyn Warren

Nicole Borden
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