An original menu that I wrote solely devoted to seafood in the summer.

1. Braised Baby Octopus<br />Cannelloni bean, pancetta, and roasted corn “hash”, chanterelles seared and basted with butter, thyme and fresh lemon zest<br />Steamed PEI Mussels<br />Braised celery hearts with leeks, garlic and white wine<br />Seared Day Boat Scallop Salad<br />Apricot and shaved fennel, with grilled radicchio and lemon verbena broken vinaigrette<br />Trio of Oysters<br />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<br />Snapper<br />Skin on grilled on one side with pan fried parmigianno regianno polenta cake, and roasted paddy pan squash, rainbow micro greens<br />Sautéed Squid<br />With shallot, roasted garlic butter, confit roma tomato slices, tossed with calamareti pasta<br />Fisherman’s Stew<br />Mussels, clams, head on shrimp, rock lobster, and rockfish poached in a light yet spicy tomato broth, garnished with basil chiffonade<br />Arctic Char<br />Quickly smoked and then poached, broccolini with shaved garlic, parsnip and potato puree, cucumber hyssop gelee, beurre rouge<br />Tuna Carpaccio<br />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<br />