Seared romaine heart with bruleed parmesan, julienned romaine compressed in a smoke salt and white wine vinegar brine, pan roasted zucchini, potato rosemary croutons, yogurt Meyer lemon and maple sauce.
Searzall'd the romaine hearts and then dusted with grated parmesan and bruleed it. The outer leaves were vacuum compressed with a smoke salt and white wine vinegar brine and then julienned.
