Fresh’s New Chef, Michael Ferraro, Freshens Up the Menu

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Fresh's new overseer, Enrico Bessone (formerly of the Maritime Hotel and Coffee Shop), has installed a new executive chef, Michael Ferraro, who was most recently chef de cuisine at the Patina Group (Sea Grill, Nick + Stef's, Brasserie, Brasserie 8 1/2), and before then an executive sous chef at Gary Robbins's Biltmore Room, and before that, a chef de partie at the fish station at Mercer Kitchen. Ferraro is touting his product as, well, fresh, of course — his blue prawns, bigeye tuna, and kona kampachi, for instance, are overnighted from Hawaii. We’re adding the fall menu to our database, but in the meantime you can see it here.

First Course

jersey tomato gazpacho – tiger shrimp confit – fine herb puree 11

classic new england lobster roll – watercress salad – orange segments 22

crispy calamari – radicchio – horseradish sour cream – charred tomato vinaigrette 12

half dozen selected oysters – beau soleil, nb – blue point, li - fanny bay, bc – 18

bouquet of market greens – cucumber – beets – aged balsamic 9

hawaiian big eye tuna tartare – scallions – wasabi tobiko - crème fraîche – taro root chips 16

endive and watercress salad – grilled white peaches - warm roquefort cheese – mustard vinaigrette 12

heirloom tomato salad – pickled watermelon – red basil – charred red onion 13

fresh. clam chowder – smoked bacon – leek 11

peekytoe crab and squash blossom croquette – hen of the woods mushroom – chipotle emulsion 14

kona kampachi crudo – soy – yuzu gelée – mint – basil 17

hawaiian blue prawns gently grilled – avocado terrine – horseradish lather – tomato confit 15

seared sea scallops and melting foie gras torchon – vanilla poached peach – bing cherries 21

Second Course

local wild stripe bass – english pea puree – yellow wax beans – strawberry hash 28

roasted diver sea scallops - quail eggs – crisp chorizo – tomato jam – green asparagus 27

pacific swordfish grilled – citrus marinated – french mache – pearl onions – baby zucchini 26

crispy whole branzino – eggplant – snow peas – pecans – citrus soy glaze 32

simply grilled barramundi – broccoli rabe – beet emulsion 26

roasted halibut – asparagus – maitake mushrooms – corn puree – pickled shallots 33

fresh. linguini and manila clams – extra virgin olive oil – garlic – crushed red pepper 19

“bangers and mash” – house made seafood sausage – scallion whipped potatoes – smoked bacon 23

charred hawaiian big eye tuna tenderloin – baby bok choy – sticky garlic rice – shiitake 33

air and sea – roasted long island duck breast – lobster studded potatoes – scallion - sherry glaze 34

day boat cod – soy – honey – buckwheat noodles- “yuzu caviar” – enoki mushroom 25

black angus rib eye – foie gras butter – crispy potatoes 36

maine lobster poached – tahitian vanilla bean – taro root puree 32 per pound

pan roasted indian river king salmon –herbed fingerling potatoes–mélange of summer vegetables 27


Simply Grilled

local wild stripe bass 24 – west coast halibut 27

indian river king salmon 25 - branzino 28


Sides

chili marinated asian eggplant 6
crispy potatoes with balsamic grilled onion 7
broccoli rabe with chili pepper & olives 8
sticky rice with wild mushrooms & garlic 7
whipped potatoes and maine lobster 12