Leslie Bartosh, CEC, AAC, FMP

  Confit fish, cherry tomato and shallot. Confit wild-caught Ecuadorian Mahi-Mahi, cherry tomatoes, and shallots, on potato pur é e, lemon beurre blanc with capers and salmon roe, and house microgreens.   Yes, please! Thank you Riverence for the great Mahi-mahi to use in this dish.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Mahi_mahi, #confit, #beurre_blanc, #Riverence,

  Mahi-mahi, Coconut, Kale and Porcini. Seared, Riverence ,wild caught, Ecuadorian mahi-mahi on braised kale, coconut milk with onion, ginger, fish sauce, lime, porcini mushroom and Thai basil. Chili oil and Thai basil flower garnish. Yes please!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh #MahiMahi , #WildCaught , #Kale , #CoconutMilk , #ThaiBasil , #Porcini , #ChiliOil , #Riverence ,