chefstevenpdx takes these shigoku oysters to the next level by serving with a sabatinotruffles mignonette made from truffle brine and White Truffle Oil and topping them with Black Summer Truffle Peelings⁠ ⁠ #sponsored by sabatinotruffles⁠ ⁠ #chefsrol #rollwithus #sabatinotruffles #crfeaturessabatino