Elise Walker
La Moule | Portland, OR | August 2017
FEATURED DISHES
Hamachi Crudo: Cucumber, Carrot, Red Cabbage, Shiso, Basil, Mint, Carrot Juice, Ginger, Lime, and Fish Sauce
Dungeness Crab Salad, Haricot Vert, Shaved Fennel and Sweet Onion, Tobiko, Dill, and Kewpie Vinaigrette
Green Gazpacho: Mussel, Jalapeño, Avocado, Tomatillo,Cucumber, Lemon, Cilantro, and Dill
Lamb T-Bone, Charred Eggplant Purée, Lemon, Garlic, Olive Oil, Noodle-cut Napa Kimchi, Daikon Kimchi, Fried Braised Artichokes, Seaweed, Lettuces, and Vegetables, and Toasted Nori Powder
Photography by Briana Balducci
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