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
