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APPETIZER
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Tremont Tap House's seared scallops with cara cara orange curd and petite kale ($14). "The sweetness of the cara cara orange and the slight bitterness of the petite kale bring the different flavors together," says executive chef Andrew Gorski.
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One Red Door's asparagus salad with slow-poached egg, arugula, Parmesan vinaigrette and crispy speck ($9). "Crispy speck provides a salty crunch to this salad," says Shawn Monday, executive chef and owner.
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Downtown 140's foie gras with rhubarb, pickled apples, sorrel herb and lemonberry tart ($15). "The tartness comes from the pickled apples and rhubarb. A dash of sorrel also adds to its sourness," says executive chef Rick Bennett.
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ENTREE
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SoHo Kitchen & Bar sweet potato raviolis with spiced pecans, goat cheese, cranberries, jalapeno, wilted greens and brown butter ($18). "This vegetarian dish is a mélange of sweet, comforting flavors with an added kick," says chef and owner Nolan Konkoski.
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Blue Point Grille's ahi tuna with crispy, sticky rice, bok choy, shiitake mushrooms, chili eggplant relish and smoked shiitake broth ($29). "The shiitake broth gives the dish a delicious earthy saltiness," says executive chef Marc Standen.
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Moxie the Restaurant's garlic roasted shrimp with semolina cavatelli, swiss chard, lemon butter and parsley ($27.75). "The dish blends sweet and sour flavors, and the lemon butter gives it an extra kick of sour," says chef de cuisine Michael Tolosa.
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DESSERT
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The Black Pig's chocolate truffle with salted bourbon caramel, milk chocolate crumble, white chocolate truffle mousse and two dark chocolate truffles ($7). "The dessert features four different chocolate tastes and textures on one plate," says chef and owner Michael Nowak.
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Molinari's dark chocolate tart with chocolate ganache, chocolate crumb crust and Himalayan pink salt ($7). "The contrast of bittersweet and salty works well together," says chef and owner Randal Johnson.
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Red, the Steakhouse's lemon curd torte with house-made lemon curd and torched Italian meringue ($8.90). "What you're presented with is a sweet yet slightly tart pie with a flaky and buttery shell," says chef de cuisine Sean St. Clair.
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