Thursday, March 3, 2011

Grilled Octopus...the final chapter

 Grilled Octopus /Pickled Fennel/Tangerine

This dish has been refined over the past few weeks, the final version consists of confit octopus, we then grill and toss in a minted salsa verde, garnish the dish with a roasted pepper vinaigrette and finish with a pickled fennel and tangerine salad. By far the most popular dish on the current menu.

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