The next menu in the series “Chef Justin Cooks Whatever The Hell He Wants” is: “A New Nordic Smorgasbord: Scandinavian Spring menu.”
This menu was inspired by the Nordic food Justin enjoyed while living and working in Denmark. The use of local ingredients in both classic and modern versions of the cuisine and the philosophy of dining he saw in Copenhagen, motivated Justin to create a menu in that spirit with our local ingredients.
Egg, milk bread, spring onion
Bay shrimp, brioche, dill and horseradish
Crudité, garlic emulsion
Crab with basil buttermilk and new potatoes