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Fresh And Fanciful

Summer is right around the corner, and our chefs are getting ready to introduce some new and exciting lighter dishes. “During the summer, we tend to focus on seafood and produce,” says Kevin Felice, our executive chef. “It’s all about using what’s local and fresh.”

Soon to be available on the menu: unique fusions such as wasabi-crusted sea scallops with a citrus yuzo risotto and grilled chipotle swordfish tacos with avocado crema and zucchini fries. Another delicious offering: grilled pizza with fresh goat cheese, pistachios, zucchini blossoms and crispy pancetta.

Our cocktail menu is also being tweaked for the summer; we’ll be offering a drink with a corn-infused simple syrup and another with bacon and blueberries.

Serve up a few of our recipes at your next family dinner:

Wasabi crusted sea scallops with a citrus yuzo risotto

Risotto
  • 2 cups Arborio rice

  • 1 quart vegetable stock

  • Juice of 1 lemon (reserve the zest for garnish)

  • Juice of 1 lime (reserve the zest for garnish)

  • Juice of 1 orange (reserve the zest for garnish)

  • ¼ cup yuzo

  • ¼ cup sake

  • 1 small shallot minced

  • ¼ cup vegetable oil

In a 4 -quart pot, cook the oil over medium heat. Add rice and toast until the grains become translucent. Add shallots and continue to cook for 2 minutes. Bring temperature to high and add the sake wine, stirring constantly until it has been absorbed.

Reduce heat to medium and add the vegetable stock 1 cup at a time, stirring constantly. Once it’s almost absorbed, repeat the process until the rice becomes tender and is creamy. Add the citrus and yuzo and turn off the heat, continuing to stir until the excess liquid is absorbed.

Scallops
  • ½ cup pulverized wasabi peas

  • 8 large sea scallops, patted dry

  • 1 egg

  • 2 tbsp. vegetable oil

In a food processor, pulverize the wasabi peas into pieces the size of sand. Break the egg into a dish and whisk. Add a pinch of salt and pepper for flavor.

Dip each scallop into the egg and then into the wasabi peas. In a searing hot sauté pan, add 2 tablespoons of cold oil and immediately place each scallop in the pan. Reduce heat to medium high and let the scallops sear for 2 minutes. Flip scallops over again and let them cook for another 2 minutes.

Remove from heat and place them into a 375-degree preheated oven for 5 minutes. Remove and plate 4 across the top of the risotto. Garnish with the reserved citrus zest and a pinch of salt and pepper.

Grilled pizza with fresh goat cheese, pistachios, zucchini blossoms and crispy pancetta

  • 10-oz dough ball (stretched into a 10-inch pizza crust)

  • ½ cup goat cheese (mixed with 2 tbsp of cream to make spreadable)

  • ¼ cup crushed pistachios

  • 6 zucchini blossoms (found at your local Whole Foods store or a farmer’s market)

  • ½ cup pancetta (diced and cooked until crispy)

Brush the pizza dough with olive oil on both sides and place on grill over medium-high heat for 2 minutes a side to parbake and then remove.

Spread the goat cheese onto the pizza dough, then sprinkle the pistachios and pancetta onto the pizza. Place the zucchini blossoms onto the pizza and drizzle with olive oil. Sprinkle with salt and cracked black pepper.

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