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Warm Scallop Carpaccio

April 5, 2013
Delicate, simple, ethereal.

Delicate, simple, ethereal.

We are thrilled to offer this totally new item on our new menu at Michael’s New York! Executive chef Kyung Up Lim has really outdone himself with his beautiful presentation of warm scallop carpaccio. Understated and minimalist, it lets the beautiful, subtle flavors of fresh seafood shine. Tobiko (flying fish roe) and ponzu (Japan’s traditional seasoned blend of citrus, rice vinegar, and soy sauce) flavor the thinly sliced, ivory-hued discs without masking their delicate natural sweetness. You must try this one!

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