Who's Hungry? Chef Ken's Whipping Up Something Special for Dinner Tonight!
The Mon Chong arrived right off the boat this morning and Chef Ken’s doing it up for diners tonight! Pan roasted, he’s serving it alongside asparagus/saffron risotto and a shaved asparagus/frisee salad with yuzu infused hollandaise. How delicious is that? Come in, try it and tell us!
We recommend a glass — or bottle — of the Triennes Viognier, Sainte Fleur, France as the perfect companion to this dish.