Chef Mavro describes the new Wagyu Beef dish now being served:
“The strip loin is lightly roasted (you don’t want to destroy this beautiful marbling by overcooking it). The chuck short rib is braised & topped with chimichurri (kind of an Argentinian pesto, no basil but oregano & cilantro). The dish is accompanied by parsnip purée and a salad of baby beet.”
Read Chef Mavro’s letter to guests for a delicious peek at the other dishes on the new Spring Menu!