Late summer calls for fresh, bright flavors and making the most of seasonal ingredients – and Ecco’s latest dishes do just that.
Try this zatar grilled grilled tuna loin with black tahini, labneh & marinated cucumber – the tuna’s served perfectly rare and the Mediterranean flavors play off of each other for a sublimely composed plate.
Scroll to check out more of these exciting, epicurean dishes from Executive Chef Brent Banda and make a reservation to try them today.
Foie gras torchon, blackberry vin cotto, saffron pickled fennel
Heirloom tomatoes, ginger, oil cured olives, smoked ricotta salata
Risotto al Nero, confit calamari, calabrian chile, lemon basil
Lamb shank, chickpeas, creme fraiche, roasted cipollini, broccoli rabe leaves