What We're Up To

MOMA3 Menu

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Chef Nathan Saurette

braised pork shoulder, baked beans, cabbage on fried  tostada

Chef Richard Toll

sous vide lamb kofta wrapped in leeks, deconstructed tzaziki and hummus

 

Chef John Lizotte

whisky braised beef brisket, buffalo sausage with hempseed hash, hot mustard sauce

Chef Andrew Hess

beet-cured salmon, parsnip bavarois, grapefruit gelee and Thai basil

Chef Stefan Cherwoniak

 pan seared scallop on creamed leek, spiced red cabbage, black tobiko caviar

 

Chef Luisa Magnan Rizzi

coal lake honey cake, lemon curd and anurakti tea gelee

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