zucchini, smoked eggplant, tomato, herbs
The chicken thigh is sous vide with butter. To order the chicken thigh is pan seared with butter.
The whole eggplant is smoked over Oak coals. The skin of the eggplant chars on the outside and once it has cooled a bit the inside of the eggplant is removed and pureed.
The zucchini is grilled over the same Oak coals.
The tomatoes are halved or quartered depending on their size. Fresh basil, tarragon and mint are tossed with the mustard greens.
The eggplant puree sits on the bottom of the plate with grilled zucchini on top. Mustard greens and tomatoes gently rest on the eggplant and zucchini. The boneless chicken thigh is cut into thirds and finishes the dish.
Allergies: dairy
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