Raw Isle of Skye scallopThe Sea, The Sea·Ollie BassLondonScallop dressed in raspberry and blackcurrant leaf oil. The scallop was...|
Cuttlefish ragu with salsify and green almondThe Sea, The Sea·Ollie BassLondonCuttlefish cooked down soft, served with salsify (earthy and faintly sweet)...|
Brill with emmer, mussels and nettleThe Sea, The Sea·Ollie BassLondonFirm, clean-tasting fish with emmer (a grain that absorbed mussel liquor)...|
Cuttlefish raguThe Sea, The Sea·Ollie BassLondonCuttlefish cooked down soft, served with salsify (earthy and faintly sweet)...|
BrillThe Sea, The Sea·Ollie BassLondonFirm, clean-tasting fish with emmer (a grain that absorbed mussel liquor)...|
TurbotThe Sea, The Sea·Ollie BassLondonSweet, juicy, and beautifully cooked, pairing perfectly with the rich beurre...|
PorchettaChi Spacca·Nancy Silvertonvery yummy! The flavors were rich and hearty, fitting for an Italian steakhouse.|
₪215dry aged bone in New York 36ozChi Spacca·Nancy SilvertonOrdered medium rare and it was so tough to chew. Felt like USDA choice.|
T-bone steakPortabellos of Kennett Square·Brett LavenderA cut of beef steak that contains both the tenderloin and the strip.|
