2008 Summer Menu

Summer is here and it is an exciting time to be a chef. This is the most plentiful of seasons, with so much to offer in terms of freshness, price, and availability.

In an age where the transport of food around the world, between the hemispheres and from one climate to another, is increasingly fast and furious, the question inevitably arises: “Why bother with seasonality?” Why not simply embrace the extraordinary array of year-round choice we now have, and cook what we want, when we want? To me this is quite simply wrong. It is a matter of fact, not conjecture, that what is locally seasonal will always be far better than what is not. It’s true almost by definition. Most produce doesn’t travel well, and the various processes and technologies applied to it to help it travel better are invariably detrimental to its eating qualities. Similarly, the genetic modifications, inputs of chemicals, and artificial light and heat required to grow crops out of season are inevitably at the expense of flavor.

1 Lb. Peel & Eat ShrimpPickled vegetable blend, lemons, remoulade & cocktail sauces

Trout BLT
Heirloom tomatoes, smoked bacon, arugula, watercress, avocado

Seared Georges Bank Scallops
Lemon-asparagus risotto, baby greens, basil infused olive oil

Buttermilk Fried Mahogany Chicken + 3
‘Honest’ mashed gold potatoes, green beans with mustard butter, watercress & arugula salad with vine ripe tomatoes, grilled zucchini and fresh basil

Grilled Salmon Panzanella
Balsamic grilled bread salad with vine ripe tomatoes, grilled zuchinni, basil, watercress, arugula

Root Beer Float
Homemade chunk chocolate cookies