A close-up of the sushi platter
Skuna Bay Craft Raised Salmon at ACES
Also from ACES, seared salmon served with fresh wax beans, tomatoes, and a sesame seed vinaigrette.
Capaccio at Champions Bar & Grill
Part of the menu from David Burke, an ash-crusted beef carpaccio presented on a slab of pink Himalayan rock salt and served with mushroom chips.
Cheesecake Lollipop at Champions Bar & Grill
Cheesecake dipped in chocolate, rolled in nuts, and dunked in bubble gum whipped cream.
Chopped Chicken Salad at Patio Cafe
The salad includes Murray's locally raised chicken, bacon, avocado, blue cheese, and heirloom tomatoes.
Mahi Mahi at Mojito
Served with a coconut and chipotle sauce and placed on a boniato potato and ham hash, dotted with fresh corn.
Burrata at Wine Bar
One of the offerings from Tony Mantuano, a simple Brooklyn-made burrata with grilled crostini.
Flaming Ouzo Shrimp at Wine Bar
Served over cubed potatoes that have been sautéed with chiles, and finished with a squeeze of lemon and a dash of ouzo, which is quickly flamed before serving.
Lobster Roll at Fulton's Seafood Stand
Large chunks of Maine Lobster are tossed with celery and a spicy house dressing and celery, then get stuffed in a toasted, top-split bun.
Sushi at ACES
Iron Chef Masaharu Morimoto created all of the sushi offerings at ACES restaurant, one of the four dine-in restaurants at the Open.