|Tribute to Summer|
On the right you see slices of fresh tomato, fried green tomato, and fresh mozzarella that we make in house each day. I still haven't figured out how to photograph these long plates so that they look good. Sorry, I'll stick to my night job.
|Rockfish with Corn Chowder|
Rockfish with Corn Chowder. Finally, big rock season opened on Long Island and we were able to get the first rock (striped bass) in months. Rockfish is the king of the American table for good reason and although I am very happy that the fishery is so tightly controlled, it means that we go long periods (spawning season in the summer especially) without being able to get any. We used this beautiful 15-pounder to showcase our crop of new fingering potatoes, white corn, and my new batch of house-cured pancetta. I was so disappointed with the commercial pancetta that we have been getting that I started curing my own from Berkshire pork bellies and the end result is so good that we are never going back to commercial pancetta.
|Scallop-Stuffed Morel, Corn Crème Caramel, Pork Belly Jus|
|Eggplant Purée, Pork Belly, Quail Egg|
|Lamb Loin, Tomato Salad|
|Panna Cotta with Blackberries and Anise Hyssop|