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“Yellowfin Tuna”

A Modern Yellowfin Tuna sashimi/Crudo Composition  • Yellowfin Tuna, Kumquat Relish, Candied Ginger, Apple Sorrel, Coriander Oil, Crispy Phyllo • #TheKitchenVanGogh  

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“Cured Local Snapper” By The Kitchen Van Gogh

  • Cured Yellowtail Snapper, Yuzu-Garlic, Taro Root-Caper Berry Crisp, Coriander Oil, Sea Beans, Jalapeño Cream • By Chef Raymond Li ( #TheKitchenVanGogh )    

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“Hidden Kusshi”

  Instagram – @ChefRayJr

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“Shrimp & Chips”

  • Wild Caught Florida Shrimp, Spiced Lime Coconut Coulis, Transparent Baked Purple Potato Chips, Pickled Pea Purée, Santa Rosa Plum •

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“Sweet Spring Welcome”

   • Vanilla-Squash Yogurt, Fresh Watermelon, Maple-Candied Pecans, Orange-Carrot Gelee, Vanilla Tart, Mint • #thekitchenvangogh

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“Watermelon Candy”

???? “Watermelon Candy” • Prosecco Infused Compressed Watermelon, Feta Cheese Crumble, White Balsamic Glaze, Micro Mint • #ChefRayJr #TheKitchenVanGogh

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“The Black Hole To Flavor”

    • Risotto Aranchini, CuddleFish Pesto, Basil Powder, Chives, Micro Basil • #TheKitchenVanGogh

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Jamon Iberico & Pa Amb Tomaquet”

    “Jamom Iberico & Pa Amb Tomaquet” Simple Flavors, Rich Taste. • Acorn Fed Iberico Ham, Rustic Bread, Heirloom Tomato Spread, Olive Oil, Chamomile •    

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Pata Negra Wrap

  Amuse Bouch • Authentic Iberian Black Pig Ham (Pata Negra), maple-candied Walnuts, Caramelized Pineapple • #thekitchenvangogh #chefrayjr

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“Sea & Land”

  • Maine Lobster Bisque, Chorizo Chunks, Chives, Cayenne Pepper, Micro Greens • #TheKitchenVanGogh

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