A Modern Yellowfin Tuna sashimi/Crudo Composition • Yellowfin Tuna, Kumquat Relish, Candied Ginger, Apple Sorrel, Coriander Oil, Crispy Phyllo • #TheKitchenVanGogh
• Cured Yellowtail Snapper, Yuzu-Garlic, Taro Root-Caper Berry Crisp, Coriander Oil, Sea Beans, Jalapeño Cream • By Chef Raymond Li ( #TheKitchenVanGogh )
“Cured Local Snapper” By The Kitchen Van Gogh
Instagram – @ChefRayJr
“Hidden Kusshi”
• Wild Caught Florida Shrimp, Spiced Lime Coconut Coulis, Transparent Baked Purple Potato Chips, Pickled Pea Purée, Santa Rosa Plum •
“Shrimp & Chips”
• Vanilla-Squash Yogurt, Fresh Watermelon, Maple-Candied Pecans, Orange-Carrot Gelee, Vanilla Tart, Mint • #thekitchenvangogh
“Sweet Spring Welcome”
???? “Watermelon Candy” • Prosecco Infused Compressed Watermelon, Feta Cheese Crumble, White Balsamic Glaze, Micro Mint • #ChefRayJr #TheKitchenVanGogh
“Watermelon Candy”
• Risotto Aranchini, CuddleFish Pesto, Basil Powder, Chives, Micro Basil • #TheKitchenVanGogh
“The Black Hole To Flavor”
“Jamom Iberico & Pa Amb Tomaquet” Simple Flavors, Rich Taste. • Acorn Fed Iberico Ham, Rustic Bread, Heirloom Tomato Spread, Olive Oil, Chamomile •
Jamon Iberico & Pa Amb Tomaquet”
Amuse Bouch • Authentic Iberian Black Pig Ham (Pata Negra), maple-candied Walnuts, Caramelized Pineapple • #thekitchenvangogh #chefrayjr
Pata Negra Wrap
• Maine Lobster Bisque, Chorizo Chunks, Chives, Cayenne Pepper, Micro Greens • #TheKitchenVanGogh