The Mercury
Pan-crisped Halibut
Chef Chris Ward sautes a thick, “pavé” cut of halibut in clarified butter and swaddles the fish in a chicken stock sauce scented with truffles. The halibut is set atop a bed of roasted breakfast radishes, tricolor cauliflower, braised fennel, and roasted “oblique”-cut carrots. It is topped with artichoke guacamole; sliced artichoke heart; peeled, braised cherry tomato; and a fried lotus root chip. $32
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