What it is? Veal tongue gribiche, and salmon dodine.
What gribiche and dodine are: Sauce gribiche combines minced hard-boiled egg and cornichon with capers, fresh herbs -- classically parsley, chervil and tarragon -- and hints of vinegar and Dijon. Think of it as an non-emulsified tartar sauce.
A dodine is a thick, earthenware cooking vessel, but also a culinary preparation that involves wrapping salmon (or other main protein) around a julienne of vegetables. In this case the dodine includes carrot, fennel, onion, zucchini, yellow squash, and a velvety tarragon beurre blanc.
Where it at? Take a guess in the comments section below. If nobody gets it correct, we'll let you know the answer later in the week.
Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.