Steve Forte
Royal Boucherie | Philadelphia | February 2019
FEATURED DISHES
Salmon, Truffle-Shallot Emulsion, Fines Herbes Purée, Melted Leeks, and Caviar
Charcuterie Board: Foie Gras-Cocoa Terrine, Coppa, Bresaola, Mortadella, Salami Cotto di Asti, Chicken Liver Mousse, Pawpaw Purée, Clementine Marmalade, Cornichons, Apple Mostarda, Whole Grain Mustard, and Rye Bread
Lobster Conchiglie, Truffle Butter, Calabrian Chiles, Fines Herbes, and Lemon
28-day Dry-aged Strip Steak au Poivre, Pommes de Terres, and Cipollini Onion
Photography by Jaclyn Warren
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