Peerless Platters April 2009

Published in Menus

I created this menu in March of 2009 for the supper club run by my friends Tom and Jackie. There are many supper clubs in Brooklyn—seething hotbed of New York City supper club-dom—but not very many that do seafood, so I wanted to start the dinner with oyster and end with dessert served on a scallop shell. I learned that the shucking and cleaning fresh scallops is not a job I enjoy, and I learned that working with Theo Peck is a joy. I originally created the Squid Ink Ricotta Gnocchi for a friend’s all-Black Birthday Menu but it turned out to be so delicious that it required a second appearance.

Oyster Shot with Lemon Gelee, Sparkling Sake and Scallion Caviar
Scallop with Watercress Soup and Lardons
Squid Ink Ricotta Gnocchi with Asparagus and a Slow-poached Egg
Local Fluke with Sunchoke Puree and Meyer Lemon Relish
Lemon-scented cake with Vanilla Cream served on Scallop Shell

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