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

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

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    NEWSLETTERS

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


    Photo: Andrew Karcie

    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 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