«
»

Monk Fish on the Bone

Bone in Monk Fish, Beluga Lentil Stew, parsnip purée, spicy bread crumbs … Chef Matt’s offering for the Grand Prix old school French menu.

20120901-165315.jpg

This entry was posted on September 1, 2012 at 3:53 pm and is filed under Chef with tags . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

%d bloggers like this: