Antipasti di Mare: Winter Point Oysters with Green Apple and Gooseberry Mignonette; Scottish Salmon Crudo with Umbrian Lentils, Aleppo Pepper, Fennel, Citrus, and Mint; Yellowfin Tuna with Cucumber, Bottarga and Creamy Lemon Sauce
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Antipasti di Mare: Winter Point Oysters with Green Apple and Gooseberry Mignonette; Scottish Salmon Crudo with Umbrian Lentils, Aleppo Pepper, Fennel, Citrus, and Mint; Yellowfin Tuna with Cucumber, Bottarga and Creamy Lemon Sauce
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Antipasti di Mare: Winter Point Oysters with Green Apple and Gooseberry Mignonette; Scottish Salmon Crudo with Umbrian Lentils, Aleppo Pepper, Fennel, Citrus, and Mint; Yellowfin Tuna with Cucumber, Bottarga and Creamy Lemon Sauce
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Antipasti di Mare: Winter Point Oysters with Green Apple and Gooseberry Mignonette; Scottish Salmon Crudo with Umbrian Lentils, Aleppo Pepper, Fennel, Citrus, and Mint; Yellowfin Tuna with Cucumber, Bottarga and Creamy Lemon Sauce
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Sweet Pea and Ricotta Agnolotti with Crispy Prosciutto, Chanterelles and Parmigiano
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Grilled Branzino alla Ligure with Local Potatoes, Tomatoes, Oregano, Olives, Pine Nuts, and Ligurian Celery
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Grilled Branzino alla Ligure with Local Potatoes, Tomatoes, Oregano, Olives, Pine Nuts, and Ligurian Celery
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Muscovy Hen Breast with Turnips, Rhubarb, Swiss Chard, and Spiced Pistachios
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Chef Mike Pagliarini
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Chef Mike Pagliarini of Via Matta - Boston, MA
Photo: Antoinette Bruno | September 2009
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