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His menu includes an appetizer of heirlooms simply prepared with onions and sea salt and topped with ricotta salata cheese.
In addition, the menu includes an appetizer of heirloom tomato gazpacho served alongside a tomato tartlet and salad.
The current menu includes an appetizer of smoked mussels in cilantro chili butter and an entree of duck leg confit with mango marinade.
The current menu includes an appetizer of quail and foie gras ballotine with morels, green asparagus and Sicilian pistachios; and an entrée of king salmon with three-pea purée, morels, asparagus and ramps.
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A recent menu included an appetizer of fried catfish with ravigote, and sweet and sour cauliflower.
His specialties include an appetizer of shrimp seared with tomato and cabbage and served in a spicy cream sauce.
The three-course $62 prix fixe menu recently included an appetizer of creamy sauerkraut with roasted parsnip, carrots, brussels sprout leaves, and a carrot and mustard dressing.
They included an appetizer of fried calamari that was light and crispy, and another appetizer, eggplant parmigiana, made with plenty of layers and just the right ratio of vegetable, sauce and cheese.
The menu included an appetizer of feathery Dungeness crab cakes with lemon beurre blanc ($10), and an entree of seared scallops over a salsify purée with sweet pinot noir sauce ($23).
The sea bass dish, with its bright accents of puréed avocado, is wonderfully light and refreshing, while other items are decidedly robust, including an appetizer of tender, bacon-wrapped quail (served over roasted corn and black bean salad, it could be a meal in itself), and a formidable-looking 15-ounce steak served with house fries doused in truffle salt.
The dishes are all visually dazzling, and many come dressed with pea tendrils and microgreens, including an appetizer of bright-red cured tuna, quinoa tabouli, beet leather, and light-green tzatziki — mint, parsley, and citrus make the combination taste as bright and acidic as it is colorful.
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