,A Summer's Catch
Braised Baby Octopus
Cannelloni bean, pancetta, and roasted corn “hash”, chanterelles seared and basted with butter, thyme and fresh lemon zest
Steamed PEI Mussels
Braised celery hearts with leeks, garlic and white wine
Seared Day Boat Scallop Salad
Apricot and shaved fennel, with grilled radicchio and lemon verbena broken vinaigrette
Trio of Oysters
Raw with fleur de sel and a barbera d’asti mignonette, smoked and floated in a light seafood and saffron infused broth, grilled and marinated baby purple artichokes fire-roasted tomato and red onion jam
Snapper
Skin on grilled on one side with pan fried parmigianno regianno polenta cake, and roasted paddy pan squash, rainbow micro greens
Sautéed Squid
With shallot, roasted garlic butter, confit roma tomato slices, tossed with calamareti pasta
Fisherman’s Stew
Mussels, clams, head on shrimp, rock lobster, and rockfish poached in a light yet spicy tomato broth, garnished with basil chiffonade
Arctic Char
Quickly smoked and then poached, broccolini with shaved garlic, parsnip and potato puree, cucumber hyssop gelee, beurre rouge
Tuna Carpaccio
Thinly sliced Ahi tuna, salad with micro greens and frisee, currants, broken blood orange vinaigrette, garnished with black sea salt, cracked black pepper, extra virgin olive oil, micro-planed macadamia
