THREE HIGH­LIGHTS AT LA BANANE

Midtown Post - - Food | Profile -

AL­BA­CORE TUNA For the al­ba­core tuna of­fer­ing, chef serves tuna crudo be­fore driz­zling the lot with warm brown but­ter along with a wealth of capers and dill. EURO­PEAN SEA BASS EN CROÛTE Chef Olsen’s ren­di­tion of the clas­sic French dish sees the fish wrapped in a lighter, lat­ticed pas­try and paired with a yuzu beurre blanc. ZIGGY STARDUST DISCO EGG The best-named dessert this side of, well, any­where, sees choco­late stud­ded with chilies, cof­fee beans and apri­cots and stuffed with dark choco­late truf­fles.

This egg will dance

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