Chef Daniel

I S S U E N ° 3

menu d e ta i l s

Chef Daniel Capra creates a menu consisting of: foie gras mousse with black pepper sable and balsamic strawberry gelee; brûlée golden-ripe apricots served with fresh, creamy burrata, saba glazed pearl onions, pistachios, and lemon oil; and corn

nut-crusted scallops with a medley of fresh and confit tomatoes, pickled onions and pioppini mushrooms, Peruvian potatoes, and smoked corn coulis.

p ˚ 92

p ˚ 93

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