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Grilled Carrots, Carrot Purée, Pickled Carrots, Carrot Top Oil, Buttermilk Ricotta, Brown Butter Egg Yolk, and Kale Furikake
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Lionfish Sliders, Scotch Bonnet Aïoli, Pickled Vegetables, Avocado, and Herbs
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Asparagus Melt with Fontina, Roasted Garlic Aïoli, Basil, Pickled Red Onions, Dried Blueberries, and Focaccia
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Bluefish Belly Crudo, Smoked Sea Salt, Lemon, and Arugula
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Australian Beef Panang Curry, Roasted Red Peppers, Bamboo, and Coconut Cream
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Chez Pascal’s Hot Franks
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The Fairfax: Soft Scrambled Eggs, Caramelized Onions, Sriracha Mayonnaise, and Brioche Bun
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Lobster Ceviche Tostada
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The Liz Lemon Sandwich
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Bluefish Falafel, Peach Pickle, Jalapeño Labneh, and Bibb Lettuce
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A New Year's Lunch 2004
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