359

3

Black & Tan Grille - Spring Menu

This week I was fortunate enough to be given the opportunity to work with the fantastic chefs at my favorite, local, fine-dining restaurant and photograph the new dishes that will be released for this Spring's menu. Below I have included some of my favorite captures of a several of the new options.

This would be my first time shooting food. Enjoy!

1. Arugula radicchio topped with fresh oranges, peaches, strawberries, feta cheese and drizzled with honey basil white balsamic vinaigrette.

2. 16 oz. Kansas City beef chop over fingerling potatoes mixed with creamed watercress and Neuske’s bacon.

3. Red snapper en papillote with orange, kale and garlic over fingerling potatoes topped with pickled English cucumber.

4. Grilled salmon over pea mash & topped with a salad of red chili, grapefruit, mint, avocado and radicchio tossed in a champagne vinegar reduction.

5. Pan-seared Maple Leaf duck breast painted with foie gras mousse, with a  turnip, pancetta hash garnished with a cucumber, fennel, arugula and peach salad, dressed with honey, ginger, lavender white balsamic.

6. 8 oz. pork tenderloin seared over a masa cake, topped with black beans, jalapeno, cherry tomatoes, and pickled cactus and finished with a pickled pear puree.

Comments

Please sign in or sign up to comment.