We are thrilled to host Metropolitan Seafood's Mark Drabich for a sustainable fish class and dinner. Mark sources the finest fish we've ever seen and loves to share his knowledge of all things swimming. We will focus on sustainable fish, how to choose the freshest fish, and how to cook it perfectly.
Blinis with home-smoked trout and trout caviar
Salmon crudo with pickled red onions, nastursium capers, and orange zest
Salmon carpaccio with herb and arugula salad
Steamed Razor Clams with baby greens
Roasted Oysters with Harissa-Lemon Butter
Hake Sous-Vide with Melting Leeks and Olives
Clementine Sorbet with Rosé Wine Gelée