Second of two Oceanic Dinners, 2011: Mid-Atlantic Coast

Tuesday, July 19 – Friday, July 22

~Marin Miyagi Oyster Shooters~
St. George Spirits kombu seaweed eau de vie, pickled cucumber, nori

A special selection of wines from Bonny Doon

To Start
Cold:
Crudo of fluke (New Jersey, fixed gillnets) with roasted Gypsy peppers, fried shallots and Piccolo Fino basil
Lobster roll (Maine, trap caught) on house-made brioche
Terrina of razor clams (Cape Cod, hand raked) and Viking Village scallops (NJ, dredged)
Cold-smoked salt-cured striped bass (MA, hook and line) with horseradish crema, oil-poached Yellow Finn potatoes and arugula
Frutti di mare: oysters (Wellfleet, farmed), little neck clams (MA, hand raked), green sea urchin (ME, diver), razor clams (Cape Cod, hand raked); green coriander mignonette
Garden lettuces vinaigrette

Warm:
Fritto misto of oysters (Wellfleet, farmed) and steamer clams (Cape Cod, hand raked) with sauce gribiche
Charcoal-grilled green eel (Rhode Island, trapped) with Kadota fig mostarda, pancetta and frisée
Garlic-roasted periwinkles (ME, by-product of lobster trapping) with bread crumbs, parsley and lemon
Fritto of softshell crab (Maryland, trapped) with Calabrian chili aïoli

Soup:
Quahog clam (MA, hand raked, AND hand shucked) chowder with guanciale and new potatoes

Pastas:
Tajarin with butter poached razor clams
Conchiglie with scungil (ME, by-product of lobster trapping) al diavalo
Durum radiatore with tomato-braised squid (RI, jig caught) and hot pepper
Ricotta maloreddus with poached scallops (NJ, dredged), squash blossoms and lemon verbena
Lumache with house-smoked green eel and summer savory crema
White winter wheat penne alla bolognese
Durum spaghetti with tomato, basil and Parmesan cheese

Grills, sautés, rotisserie:
Spit-roasted bluefish (MA, rod and reel) with creamed corn and crab stuffing
Roast haddock (Chatham, hook and line) with young garlic crema, Romano beans and lobster bordelaise
Steamed black bass (RI, trapped) with ratatouille and basil pesto
Charcoal-grilled striped bass (MA, rod and reel) with fregola, sea beans and clam brodetto
Red flint corn polenta-crusted Atlantic cod (MA, hook and line) with crisp potatoes and remoulade
Roast hen rolata with potato gratinata, sautéed pole beans and hen sugo
Involtino of Swiss chard and farro with zucchini and Parmesan fonduta

Dessert:
“Italian” (East Coast) shaved ice: Raspberry, lemon, blueberry, or trio
Vanilla ice cream and plum compote in pizzelle “oysters”
Blueberry pie with mascarpone ice cream
Amaretto crème caramel with sour cherry compote
Sweet Georgia white shrimp fried ravioli with apricot preserves
Oliveto bittersweet chocolate cake
Biscotti