by Chef Alexander Powell
My inspiration for this dish came from working with my mentor, Chef Jean-Georges Vongerichten, for over 20 years. The dish reflects my Jamaican heritage, where we use flavors like curry, lime leaves, and lemongrass, which are some of the ingredients in this dish. The quinoa is light and perfect for early fall.
Fresh ricotta cheese served with strawberry compote, olive oil & grilled sourdough bread
Pan-seared salmon filet with curry garbanzo beans, quinoa pilaf, and rice crisps
Estrella Ice Cream with aquafaba meringue and pecan crumbles
*Tax & gratuity not included