We’re rapidly approaching mid-summer with high expectations for garden yields of tomatoes, Roma beans, cucumbers, summer squash and more. But we can’t ignore the contributions that our supporting cast of garden produce have made to one of our most talented seafoods–Bay of Fundy scallops. Here are just some of the variations prepared by Chef Ciaran Tierney employing garden items since the first days of summer in June.
Served with polenta flavored with spring loveage puree
Handmade pappardelle tossed in tarragon & sherry beurre blanc
Polenta flavored with nasturtium pesto and red giant mustard greens
Handmade farfalle with sugar snap peas and sherry beurre blanc
Handmade pappardelle with garlic scape pesto
Ceviche seasoned with coriander & purple mizuna
Tarragon infused risotto, snap peas & tender fava beans
Tartare with green onions & micro cilantro shoots
Our aim is to feature the rhythms of the garden. Eat what you see. Pick what you eat. As the summer matures, the stories of our dinner plates will continue to unfold with new colors and characters every day.
