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.