marcus rios |
center for the book
D’affinios and Chevre De Bellary
Marinated Olives
Spanish Almond with Sea Salt and Olive Oil
Black Mission Figs in Balsamic
Heirloom Tomato Bruschetta
Modjool Dates with Mascarpone and Sage Honey
Celery Root Remulade with Sopresetta
Crostini of Artichoke
Asparagus Toast with Lucques Olive Relish and
Shaved Parmesean
Catalan Pimienton Prawns
Seared Ahi Tuna with Radish Sprouts
D’affinios and Chevre De Bellary
Marinated Olives
Spanish Almond with Sea Salt and Olive Oil
Black Mission Figs in Balsamic
Heirloom Tomato Bruschetta
Modjool Dates with Mascarpone and Sage Honey
Celery Root Remulade with Sopresetta
Crostini of Artichoke
Asparagus Toast with Lucques Olive Relish and
Shaved Parmesean
Catalan Pimienton Prawns
Seared Ahi Tuna with Radish Sprouts
