Dinner

manchego-guava pastry

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kabocha-roasted almond-chili garlic oil

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maine salmon – toasted fennel, cumin, black sesame seeds – cubanelle gremolata

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ravioli – riccotta – spinach – lemon pepper emulsion – pistacchioravioli

holiday cooking

lobster, toasted hazelnut paste, sicilian olive

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polenta, baccalao garlic emulsion (xamfaina), parmeggiano romano, ikura

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New Bedford scallop, caramelized sunchoke, foraged mushrooms, marsala sabayon & chive

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late fall dinner

 

zaatar-roasted carrots with romesco and lemoncarrot1

cured local bluefish on rice crackers, with togarashi, sesame and pickled cucumbercarrot3

salmon with blistered tomatoes, curry leaf chimichurrycarrot4

coconut pannacotta with sweet potato puree, merengue, blackberry

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Dinner from the ocean

braised monkfish tails (Boston, MA):

in dashi/sake with curry leaf, salt-baked carrot, black sushi rice

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seared bluefish (Boston, MA):

served rare, with lemon miso emulsion, green pepper

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ceviche on scallop (New Bedford, MA):

yuzu, beansprout, toasted sesame, togarashi

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