Lumiere summer update


Lumiere summer update

Yay! It’s summer in the city which means a whole kaleidoscope of fresh farm ingredients available. As usual, Lumiere strives to work with seasonal and sustainable  products that make our dishes brighter, tastier and simply delicious. Here is a little photo update on some recent menu changes we’ve made.

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Miso-Brushed Chatham Striped Bass with Roasted Baby Beets, Enoki Mushrooms, Shiso, Pickled Shallot, Watercress, Wasabi Vinaigrette

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Fried Oysters with Green Apple & Celery Root Slaw, Salsa Verde

 

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Slow Roasted Rainbow Trout with Drumlin farms Squash, Tomato, preserved Lemon and Olive Tapenade

 

The trick here is not to mess with the ingredients; season them, briefly cook them if at all, and make sure not to overwhelm them with “stuff.” Simpler is better in this case.

 

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Watermelon , Drumlin Farm Green Tomatoes, and Vermont Goat Feta with Oregano vinaigrette

 

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Barnegat Light Sea Scallop with Local Greens, Lobster, Mushrooms, Gremolata, Sherry Vinaigrette

 

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Prime Hanger Steak with Roasted Yukon Potatoes, Thyme, Local Shallot Compote, Corn Puree, Beef Jus*

 

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Mustard Brushed Pork Chop with Roasted Summer Squash, Fennel, Broccoli Rabe, Parsnip Puree, Marinated Gooseberries

 

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