Third Course

Monkfish with roasted cauliflower, sweetbreads, black olives and truffle. This was mine. The monkfish was draped with caul fat (presumably pork) and sauteed. I think it might have gone just a little bit over. Most everything else on the plate was great and worked well with the fish, but I was not crazy about the olive puree. It was meant to provide a robust contrast to the rest, I’d guess, but whatever the intention it was too one-dimensional and threw off the balance of the dish.

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