Chef Jeff McInnis Recipes
 

 

land:

Heirloom Tomato Salad, Asparagus and Cucumber Ribbons, Goat Cheese Sorbet

Tomato Gazpacho, Labna, Watermelon Sorbet

Avocado Soup, Red Pepper Brandade

Spicy Ribs

Lemon and Apricot Roasted Chicken

Olive Oil Verjus Sorbet

sea:

Whole Maine Lobster, Minted White Beans, Sauteed Pea Tendrils, Pomegranate Butter

Hog Snapper Ceviche, Sangria Sorbet, Mango, Citrus

Seared Pompano With Minted White Beans

Tuna Jicama

 

 
 
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