SKT. Annæ NO. 01 Fall/Winter 19 - Side 22



Spotlight on
Here are a few of our new favorites
Seared Scallops
Pumpkin, brussel sprouts, lobster sauce and
roasted almonds
Wagyu Carpaccio
Crispy tempura, sesame, wakame, ponzu and
roasted peanut oil
Grilled Tuna
Mango salsa, baby pak choy and
wasabi-potato puree
Grilled Ribeye
Sautéed mushrooms, grilled onion,
bourbon glaze and potato gratin
Coconut Sorbet
with grilled pineapple, coconut fudge
and mint
PAGE 21





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