NY Steak Frite *

Half Pound Burger *

Tuna Carpaccio *

Local Littleneck Clams *

Local Oysters *

Tuna Sashimi *

Rigatoni Formaggi

Sausage & Peppers

NY Steak Frite

garlic, lemon, olives, baby spinach, roasted potatoes

Roast Chicken

milanese, arugula salad, spaghetti aglio e olio

Crispy Chicken

local Italian sausage, broccolini, shaved parmesan

Grilled Sausage Bruno

Bolognese Pappardelle

Spaghetti Marinara San Marzano

Local Clams Linguini

Lime Chipotle Shrimp

Fish & Chips

Whole Flounder

spicy crushed tomatoes & onions, butter breadcrumbs

Portuguese Baked Haddock

Lobster Salad Croissant

Half Pound Burger

Tuna Carpaccio

Avocado Carpaccio

haricot vert, potatoes, olives, blackened salmon, lemon oil

Salmon Nicoise Salad

Peel (optional) and cut potatoes into 1/3–1/2-inch-wide long fries. Place cut potatoes in a bowl of cold water and refrigerate or rest for at least 30 minutes (up to 2 hours) to remove surface starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Prep and soak

Heat oil in a deep pot or fryer to 300°F (150°C). Fry the dried potatoes in batches for 4–6 minutes until slightly limp and just beginning to color. They should be cooked through but pale. Remove with a slotted spoon and drain on a rack or paper towels. Let cool while you prepare steak and sauce (can cool to room temperature or refrigerate briefly).

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes each until golden brown and crisp. Remove, drain on paper towels, and immediately toss with finishing salt. Keep warm in a low oven (200°F / 95°C) on a rack while finishing steak and sauce.

Final fry

In a small saucepan combine the white wine vinegar, white wine, minced shallot, and half of the chopped tarragon. Bring to a simmer and reduce over medium heat until about 2 tablespoons of liquid remain (reduces to a concentrated aromatic). Remove from heat and let cool slightly. Strain out the shallot solids, reserving the liquid.

Make reduction

Place the reserved reduction into a heatproof bowl set over (but not touching) simmering water (double-boiler). Add the egg yolks and whisk constantly until the mixture becomes pale and slightly thickened (ribbons form when you lift the whisk). Keep heat gentle to avoid scrambling eggs.

Cook yolks over gentle heat (bain-marie)

Remove the bowl from the heat. Very slowly begin whisking in the cold butter, a few cubes at a time, allowing each to emulsify before adding more. Continue until all butter is incorporated and sauce is thick and glossy. If the sauce becomes too thick, whisk in a teaspoon of warm water or a few drops of lemon juice to adjust consistency. Stir in remaining chopped tarragon and chervil/parsley (if using). Season with salt and white or black pepper, and adjust acidity with lemon juice to taste. Keep sauce warm (not hot) until serving — place bowl over warm (not simmering) water or cover; do not reheat directly.

Emulsify with butter

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towel. Season generously on both sides with kosher salt and freshly ground black pepper; press gently to adhere.

Bring to room temperature & season

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add the neutral oil and swirl to coat. Place steaks in the pan and sear undisturbed for 2.5–3.5 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Add the butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon (baste) the melted butter over the steaks repeatedly for 1–2 minutes while the steaks finish cooking. Use an instant-read thermometer: aim for 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 130–135°F (54–57°C) for medium.

Sear and finish

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute. Slice against the grain into strips if serving family-style, or leave whole. Spoon a generous portion of warm Béarnaise sauce over the steak or serve sauce on the side. Plate with crisp fries alongside.

Rest and slice

NY strip steak (bone-in or boneless), about 1–1.25 in thick

Kosher salt

Freshly ground black pepper

Neutral oil with high smoke point (canola, grapeseed, or vegetable)

Unsalted butter

Garlic cloves, lightly crushed

Fresh thyme sprigs

Russet potatoes (medium-large)

Cold water (for soaking)

Vegetable oil or peanut oil (for frying)

Finishing salt (sea salt or flaky salt)

White wine vinegar

Dry white wine or dry white vermouth

Shallot, finely minced

Fresh tarragon leaves, chopped (divided)

Fresh chervil or parsley, chopped (optional)

Egg yolks

Cold unsalted butter, cut into 8–10 small cubes

Salt

White pepper or freshly ground black pepper

Lemon juice (optional, to taste)

Remove ground beef from refrigeration and let sit 10–15 minutes to take the chill off (this helps even cooking). While beef rests, wash and dry lettuce, slice tomato into 1/4" rounds and slice onion into rings. Split the bun and set aside.

If using cheese, have slices ready. Measure out mayonnaise and ketchup/mustard if using.

Gently form the half-pound (0.5 lb) of ground beef into a loose round patty about 3/4" thick and slightly wider than the bun. Do not overwork the meat—handle just until it holds together.

Shape

Make a shallow dimple in the center of the patty with your thumb (this prevents excessive doming during cooking).

Indent

Season both sides of the patty with kosher salt (about 1/2 tsp total) and freshly ground black pepper (about 1/4 tsp) just before cooking.

Season

Heat a heavy skillet or griddle over medium-high heat until very hot (about 3–5 minutes). Add 1 teaspoon vegetable oil or a small pat of butter and swirl to coat.

Place the seasoned patty on the hot surface. Cook for 4–5 minutes without moving to develop a crust.

Flip the patty and cook the second side for 4–6 minutes for medium (adjust 2–3 minutes less for medium-rare, or longer for medium-well). If adding a cheese slice, place it on the patty in the last 1–2 minutes of cooking and cover briefly to melt.

Cook until internal temperature reaches 160°F (71°C) for well-done per USDA guidance, or 145°F (63°C) for medium-rare/medium (follow local food-safety preferences). Remove patty and rest for 3–5 minutes to redistribute juices.

While the patty rests, toast the cut sides of the bun in the pan for 30–60 seconds until lightly golden, or toast under a broiler briefly.

Spread mayonnaise and/or mustard/ketchup on the bun halves as desired.

Place lettuce on the bottom bun, add the rested patty (with cheese if used), top with tomato slices and onion rings, then crown with the top bun.

ground beef (80/20)

kosher salt

freshly ground black pepper

vegetable oil or butter (for griddle)

hamburger bun (top and bottom)

lettuce leaves (iceberg or romaine), washed and dried

tomato, very ripe, sliced 1/4 inch

onion, red or yellow, sliced into rings

cheese slice (optional, American or cheddar)

mayonnaise (optional)

mustard or ketchup (optional)

Keep the sushi-grade ahi tuna chilled until ready to work. Using a very sharp knife, trim any connective tissue and slice the tuna into very thin slices (1–2 mm). For neat presentation, place the tuna in the freezer for 10–15 minutes to firm slightly before slicing.

Chill and slice

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp white wine vinegar, 1 tsp sea salt and 1 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or salt lightly.

Make marinade

Arrange the tuna slices in a single layer on a large chilled platter (slightly overlapping or fanned). Spoon or lightly brush the marinade evenly over the tuna slices so each piece gets a light coating. Allow to sit at room temperature for 5–7 minutes to gently cure and absorb flavor (do not exceed 20 minutes).

Marinate the slices

While the tuna rests, thinly slice 1 shallot into rings or slivers. If the capers are large or very salty, rinse briefly and pat dry. Coarsely chop half the capers if you want smaller bites; leave the rest whole for garnish.

Prepare shallot and capers

Toss the 2 cups arugula with 1 tbs finishing extra-virgin olive oil and a light pinch of salt and pepper in a small bowl. This lightly dressed bed will add peppery contrast and keep leaves from wilting under the chilled tuna.

Dress the arugula

Place the dressed arugula in the center or slightly off-center of the serving platter, or distribute small nests across individual plates.

Gently lay the marinated tuna slices over and around the arugula, fanning them attractively so each piece is visible.

Scatter the sliced shallots and capers evenly over the tuna. Sprinkle lemon zest (1 tsp) sparingly across the fish for brightness and add the optional microgreens or dill in small clusters for color.

Finish with a few drops of extra-virgin olive oil if needed, then sprinkle flaky sea salt (about 1/2 tsp) and a light crack of black pepper across the top. Serve immediately so tuna remains chilled and fresh.

If using bread, serve the grilled/toasted baguette slices alongside for guests to place tuna on crostini-style.

sushi-grade ahi tuna (very fresh)

extra-virgin olive oil

fresh lemon juice

white wine vinegar

sea salt

capers (preferably small, rinsed if packed in brine)

shallot, very thinly sliced

arugula (young leaves)

extra-virgin olive oil (finishing)

lemon zest (optional, for brightness)

microgreens or fresh dill (optional)

flaky sea salt (for finishing)

grilled or toasted baguette slices

Rinse the littleneck clams under cold running water to remove surface grit. Using a stiff brush, scrub each shell to remove any barnacles or sand. Discard any clams with cracked shells.

Purge sand: place the clams in a large bowl with cold salted water (about 1 tablespoon kosher salt per quart/1 liter water) and let sit in the refrigerator for 20–30 minutes. Lift clams out (do not pour them through the sand) and drain. If any clams remain open after a light tap, discard them.

In a wide, heavy-bottomed pot with a tight-fitting lid (or a deep skillet with a lid), melt the butter over medium heat. Add the minced shallot and garlic and cook, stirring, until translucent and fragrant, about 1–2 minutes. Do not let the garlic brown.

Sweat aromatics

Pour in the white wine and water (or clam juice). Add the bay leaf, cracked black pepper, and 1/2 teaspoon kosher salt. Bring the liquid to a gentle simmer over medium-high heat.

Add liquids and seasonings

Add the drained clams to the simmering broth in a single layer if possible. Cover the pot tightly with the lid and increase heat slightly to maintain a vigorous simmer. Steam for 5–8 minutes, checking after 5 minutes: clams are done when shells have opened widely.

Using tongs or a slotted spoon, transfer opened clams to a warm serving bowl. If any clams remain tightly closed after 8 minutes, discard them. Leave the cooking liquid in the pot.

Return the pot with the remaining broth to low heat and simmer for 1 minute. Stir in the chopped parsley and lemon juice. Taste and adjust seasoning with a pinch of salt or more pepper if needed.

Pour the hot broth over the clams in the serving bowl to coat and flavor them. Spoon some broth over the toasted bread to soak up the juices, if serving that way.

Arrange the clams in a bowl or shallow platter, garnish with any remaining parsley, and serve immediately with lemon wedges and toasted bread on the side for dipping into the broth.

Note: For a half-dozen portion, halve all ingredient quantities and follow the same times. Estimated leftovers: best eaten immediately; refrigerate any cooled broth and unopened clams within 2 hours and use within 24 hours.

fresh littleneck clams (in shell), scrubbed

dry white wine

water or low-sodium clam juice

unsalted butter

garlic, finely minced (about 3 medium cloves)

shallot, finely minced

fresh parsley, chopped

bay leaf

cracked black pepper

lemon wedges

toasted crusty bread or grilled sourdough slices

Keep oysters cold and upright until just before shucking. Rinse the shells under cold running water to remove mud and debris.

Set up a stable work surface with a thick towel or non-slip pad. Have an oyster knife, a heavy kitchen towel or glove, and a bowl ready for the shells and another for the liquor if desired.

Hold the oyster cupped-side down in the towel/glove so the flat shell faces up and hinge points toward you. Insert the oyster knife at the hinge and twist gently until it pops. Slide the knife along the top shell to sever the adductor muscle, lift off the top shell, and discard. Slide the knife under the oyster meat to free it from the bottom shell, taking care to keep the natural liquor (brine) in the shell. Inspect for shell fragments and remove any.

Shuck oysters

If you prefer a half-dozen portion, shuck 6 oysters and reserve the rest on ice.

Combine red wine vinegar, finely minced shallot, freshly ground black pepper, and optional sugar in a small bowl. Stir to dissolve the sugar and let sit for at least 10 minutes to allow flavors to meld. Taste and adjust acidity or sugar as desired.

Spread crushed ice or rock salt on a serving platter to create a stable bed for the oysters. Arrange the shucked oysters on the half shell on the bed, flat side down so they are level and hold their liquor.

Wedge the lemon and place near the oysters. Spoon a small amount of mignonette into a separate ramekin (do not pour onto oysters unless guest requests) and place cocktail sauce and hot sauce nearby.

Garnish the platter with parsley or seaweed if desired and serve immediately while oysters are cold and fresh.

Preheat grill or broiler to high. Place shucked oysters on a grill-safe tray or baking sheet. Top each oyster with about 1/4 teaspoon unsalted butter and a small squeeze of lemon or a spoonful of mignonette if desired.

Grill or broil 3–5 minutes until butter is melted and edges of the oyster begin to curl. Remove carefully and serve on the ice bed with the same condiments.

fresh local oysters (in shell)

crushed ice or rock salt (bed for oysters)

lemon

mignonette sauce

cocktail sauce

hot sauce (e.g., Tabasco)

unsalted butter (optional, for grilled/baked oysters)

red wine vinegar

sugar (optional)

Pat the ahi tuna steak very dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.

Prepare tuna

Lightly brush the tuna with the sesame oil. Press the top and sides into the toasted white (and black, if using) sesame seeds to coat the exterior in a thin even layer.

Coat with sesame seeds

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add the neutral oil and swirl to coat. When the oil is shimmering and just starting to smoke, add the tuna. Sear 20–30 seconds per side for a rare center (adjust 40–60 seconds per side for medium-rare), rotating to get all faces seared so the sesame seeds are toasted but the interior remains raw. Use tongs to hold and quickly sear the edges for 5–10 seconds if desired.

Sear tuna

Transfer the seared tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice across the grain into 1/4-inch (6 mm) slices for sashimi-style presentation. Keep slices chilled if not serving immediately.

Place the dried wakame in a bowl and cover with cold water. Let soak 8–10 minutes until softened and expanded. Drain and squeeze gently to remove excess water, then chop into bite-sized pieces if large.

Rehydrate wakame

Thinly slice the cucumber and julienned carrot if using. Combine the wakame, cucumber, carrots, and sliced scallions in a mixing bowl.

Prepare vegetables

In a small bowl whisk together rice vinegar, mirin, soy sauce, sesame oil, and sugar (or honey) until sugar dissolves. Taste and adjust acidity or saltiness as desired. Stir in toasted sesame seeds and red pepper flakes if using.

Make dressing

Pour the dressing over the wakame mixture and toss gently to combine. Let sit at room temperature 5–10 minutes to allow flavors to marry. Drain any excess liquid before plating so salad isn't soggy.

Dress salad

Arrange a mound of wakame seaweed salad on each plate. Fan slices of seared ahi alongside or partially atop the salad. Brush a little ponzu or soy sauce lightly over the tuna slices if desired.

Plate components

Add microgreens or thinly sliced radish on top for color, place a lemon wedge on the side, and serve with a small dollop of wasabi and extra soy/ponzu for dipping. Serve immediately so tuna remains slightly rare in center.

Ny Steak Frite *