• Chef and Owner at Crush, Miller's Guild
• Best Chef Northwest, James Beard Award
• Best New Chef, Food & Wine Magazine
• Best New Restaurant, Seattle Magazine
Somewhere east of a Caesar, and west of a charred veggie chop salad, lives the Miller's Guild Grilled Romaine. Dressed with silky lemon-basil vinaigrette, topped with tiny croutons, crisp pancetta, an airline breast of chicken, and finished with basil confetti (actually, it's a chiffonade), the Grilled Romaine salad is a light, yet satisfying meal.
Romaine lettuce, olive oil, pancetta, croutons, Mary's airline chicken breast, basil, lemon-basil vinaigrette, shallots, creme fraiche, white balsamic vinegar, canola oil, basil
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