With Whipped Ricotta

THE CLAM

Whipped Ricotta Strawberries, Balsamic, Basil

Crispy Rhode Island Calamari Salad

Grilled Angus Steak

yogurt, pickled jalapeño, blood orange vinaigrette, crispy rice paper

Hiramasa Crudonori

whipped ricotta strawberries

Whipped Ricotta

Athletic Brewing Co. Run Wild IPA (N/A)

Downeast ‘Original Recipe’ Cider

Victory Prima Pilsner

Narragansett

Ayinger 'Brauweisse'

supergay vodka, pomegranate juice, lime juice, italicus

Farm to Disco

rye, berto bitter, luxardo, bitters, pernod-rinse

My Chemical Remedy

spicy tequila, mezcal, passionfruit, egg white, tajin-rim

Firestarter

spiced rum, light rum, triple sec, lime, velvet falernum

Caribbean Tides

cognac, rhubarb liqueur, lemon, grapefruit, sloe gin

Rhubarb Riff

titos, strawberry-basil shrub, lime, rhubarb liqueur

Perpetual Jam

fig-infused gin, sloe gin, carpano antica, berto bitter

Mary’s Fig Negroni

Cabernet Blend Arnot-Roberts ‘Red Wine’

Langhe Nebbiolo Castello di Verduno

Sancerre Rosé Domaine des Vieux Pruniers

Little Owl Rosso - Nero d’Avola & Syrah Di Giovanna

Place the ricotta and mascarpone in a food processor or high-speed blender. Add olive oil, lemon zest, lemon juice, fine sea salt, and 1/2 teaspoon of the black pepper (reserve remaining pepper for finishing).

Prepare ricotta

Blend on medium-high until the mixture is very smooth and airy, about 45–60 seconds. Stop and scrape down the sides once to ensure even texture. Taste and adjust seasoning: add up to another 1/4–1/2 teaspoon salt or more lemon juice if desired.

Transfer whipped ricotta to a bowl, cover, and refrigerate while you prepare the strawberries. Whisk briefly before serving to restore creamy texture if it has settled.

Place the quartered strawberries in a medium bowl. Sprinkle with granulated sugar and toss gently to coat. Add the aged balsamic vinegar and the 1/2 teaspoon fresh lemon zest; toss to combine.

Marinate strawberries

Let strawberries macerate for 10–15 minutes at room temperature to release juices and absorb the balsamic. Just before serving, add the julienned basil leaves and gently fold to distribute. Taste and add a pinch more sugar or a little more balsamic if needed.

If using slices of country bread or baguette, brush lightly with olive oil and toast under a broiler or in a skillet until golden and crisp, about 1–2 minutes per side. Allow to cool slightly so toast is warm but not steaming.

Toast bread

Assemble: Spoon about 2 generous tablespoons of whipped ricotta onto each slice of toast (adjust to preference). Top with a heaping tablespoon of the macerated strawberries and a few spoonfuls of the juices for flavor.

Finish: Drizzle each crostino with a small amount of extra-virgin olive oil (about 1/8 tsp per slice), sprinkle lightly with flaky salt (a pinch each), and finish with the reserved freshly cracked black pepper. Garnish each with a whole basil leaf (half leaf for smaller slices).

Serve immediately so the toast remains crisp. Leftover whipped ricotta can be refrigerated up to 3 days; strawberries are best served the same day.

whole milk ricotta

mascarpone

extra-virgin olive oil

fresh lemon zest

fresh lemon juice

fine sea salt

freshly ground black pepper

fresh strawberries, hulled and quartered

aged balsamic vinegar

granulated sugar

fresh basil leaves, julienned

fresh lemon zest (for strawberries)

toasted country bread or crostini

extra-virgin olive oil (for drizzle)

coarse sea salt or flaky salt

fresh basil leaves (whole, for garnish)

freshly cracked black pepper (for finish)

Rinse and scrub clams under cold running water to remove grit. Discard any clams with cracked shells or that don't close when tapped. Place clams in a bowl covered with cold water while you prepare other ingredients.

Prep clams

In a large, heavy-bottomed pot or wide sauté pan, heat olive oil and 2 tablespoons unsalted butter over medium heat until the butter foams. Add the minced shallot and sauté for 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Sweat aromatics

Pour in the dry white wine to deglaze the pan, scraping any fond from the bottom. Let the wine reduce by about half, 2–3 minutes, to concentrate flavor and burn off most alcohol.

Deglaze

Add the chicken or clam stock, fresh thyme, bay leaf, kosher salt and black pepper. Bring the mixture to a gentle simmer over medium-high heat.

Simmer broth

Increase heat to medium-high. Add the cleaned clams to the simmering broth in a single layer if possible. Cover the pot and steam for 5–7 minutes, shaking the pot once or twice, until clams open. Discard any clams that remain closed after 7 minutes.

Steam clams

For a clearer broth, remove clams with a slotted spoon and set aside. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean saucepan to remove grit and solids. Return the strained broth to medium-low heat.

Strain (optional)

Whisk in the 2 tablespoons of cold cubed butter into the warm strained broth off the heat or over very low heat to create a glossy, slightly thickened emulsion (monter au beurre). Add lemon zest and 1 tablespoon lemon juice, tasting and adjusting—use more lemon juice if you prefer brighter acidity.

Finish broth

Return the open clams to the warm finished broth to heat through for 1 minute. Sprinkle the chopped parsley and optional red pepper flakes over the clams and broth.

Return clams

Ladle clams and broth into warmed shallow bowls. Serve immediately with crusty bread or grilled sourdough slices to soak up the broth. Offer additional lemon wedges at the table if desired.

Serve

fresh littleneck clams (scrubbed)

low-sodium chicken or clam stock

dry white wine

shallot (finely minced)

garlic (minced)

fresh thyme

bay leaf

unsalted butter

kosher salt

unsalted butter (cold, cubed)

lemon (zest and juice)

flat-leaf parsley (finely chopped)

crusty bread or grilled sourdough (for serving)

red pepper flakes (optional)

Drain ricotta if very wet by placing it in a fine-mesh sieve over a bowl for 10–15 minutes. This yields a creamier whipped texture.

Prepare ricotta base

Combine drained ricotta, softened cream cheese, heavy cream, honey, lemon zest and lemon juice in the bowl of a food processor or a medium mixing bowl if using an immersion blender.

Process or blend on medium-high for 30–60 seconds until smooth and fluffy. Scrape down the sides and blend again as needed. The texture should be light, spreadable and slightly airy.

Season with a pinch of fine sea salt and a pinch of freshly ground black pepper. Taste and adjust honey or salt as needed. Transfer whipped ricotta to a serving bowl and chill briefly while preparing strawberries (or keep at cool room temperature up to 30 minutes).

Place hulled and halved strawberries in a medium bowl.

Drizzle aged balsamic vinegar and extra-virgin olive oil over the strawberries. Add granulated sugar and the lemon zest, then gently toss to coat. The sugar helps macerate and draw out juices for 5–10 minutes; let sit at room temperature for 5–15 minutes.

Taste the strawberries and add a small pinch of coarse flaky sea salt to deepen the flavor if desired.

If using bread or crostini, toast or grill slices until golden and crisp. You can rub with a cut garlic clove for extra flavor (optional).

Spoon or spread a generous 2–3 tablespoons of the whipped ricotta onto each serving plate or crostini. Make a shallow well in the center of the ricotta pile.

Spoon the balsamic strawberries and any accumulated juices over the ricotta. Make sure to distribute both fruit and some of the syrupy balsamic liquid so each bite has moisture and tang.

Tuck small fresh basil leaves around and on top of the strawberries. Drizzle a small amount (about 1/2 teaspoon) of high-quality olive oil over the assembled dish, then finish with a light dusting of finely grated lemon zest and a crack of black pepper. Sprinkle a few flakes of coarse sea salt if desired.

Serve immediately at room temperature as an appetizer or a light dessert. Leftover whipped ricotta keeps covered in the refrigerator for up to 2 days; marinated strawberries are best the same day.

whole-milk ricotta

cream cheese (softened)

heavy cream

honey

lemon zest

lemon juice

fresh strawberries (hulled and halved)

coarse flaky sea salt

small fresh basil leaves

finely grated lemon zest (for finish)

cracked black pepper (for finish)

olive oil (finish)

grilled bread, crackers or crostini (optional)

In a blender or food processor combine the cilantro leaves (including tender stems), Greek yogurt, mayonnaise, lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper. Pulse until very smooth. With the motor running, add cold water 1 tablespoon at a time until the dressing reaches a pourable but still creamy consistency (about 1–2 tablespoons). Taste and adjust seasoning with additional salt or lime as needed. Chill while you prepare the calamari.

Make dressing

If not pre-cut, slice squid tubes into 1/2-inch rings and leave tentacles whole or halved if large. Pat all pieces very dry with paper towels—moisture will prevent crisping.

Prep squid

Pour oil into a heavy-bottomed skillet or medium pot to a depth of about 1 to 1-1/2 inches. Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately and brown slowly.

Heat oil

In a shallow bowl or pie plate whisk together the flour, cornstarch, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, and paprika until evenly combined.

Mix coating

Work in batches to avoid overcrowding. Lightly dredge the dried squid pieces in the dry mixture, shaking off excess. Press gently so the coating adheres but avoid an overly thick crust.

Coat squid

Carefully lower 4–6 pieces (or as many as fit without touching) into the hot oil using a spider or slotted spoon. Fry until golden and crisp, about 1 to 1-1/2 minutes per side — Rhode Island–style calamari is cooked quickly to remain tender. Do not overcook. Remove to a paper towel-lined tray and immediately sprinkle a small pinch of salt while hot. Repeat with remaining squid, maintaining oil temperature between 325–350°F (160–175°C).

Let fried calamari rest 1–2 minutes on the rack or paper towels to drain excess oil. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Drain and rest

In a large bowl combine the mixed chicories and chopped parsley. Add the tomato wedges. Drizzle about half of the creamy coriander dressing over the greens and toss gently to coat. Add more dressing to taste — the salad should be lightly dressed but not soggy.

Toss greens

Divide the dressed greens among 4 plates (serves 4). Top each portion with an even amount of hot, crispy calamari. Spoon a little extra dressing over the calamari if desired and garnish with lemon wedges for squeezing. Serve immediately so the calamari stays crisp.

Plate and finish

mixed chicories (frisée, radicchio, escarole) or mixed bitter lettuces

Italian parsley, coarsely chopped

ripe tomatoes, cut into wedges

lemon wedges (for serving)

cleaned squid (tubes and tentacles), drained and patted dry

all-purpose flour

cornstarch

fine cornmeal (or yellow cornmeal)

garlic powder

paprika (optional, for color)

neutral oil for frying (canola, vegetable, or peanut)

fresh cilantro (coriander) leaves, packed

Greek yogurt (plain, full or low-fat)

mayonnaise

fresh lime juice

honey or agave

garlic clove, minced

ground cumin

cold water (to thin dressing)

Remove steaks from the refrigerator 30–45 minutes before cooking to bring them closer to room temperature. Pat both sides dry with paper towels.

Prepare steak

In a small bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp freshly ground black pepper, 1.5 tsp kosher salt, chopped rosemary (if using), and 1 tsp lemon juice. Whisk to emulsify.

Make marinade

Place steaks in a shallow dish or a resealable plastic bag. Pour marinade over steaks, turning to coat evenly. Marinate at room temperature 15–30 minutes (or refrigerate up to 2 hours). If refrigerated, bring back to room temperature 30 minutes before grilling.

Marinate steak

Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C). Oil the grates lightly or brush steaks with a little oil to prevent sticking.

Preheat grill

Place steaks on the hottest part of the grill. For 1-inch thick steaks: Grill 4–5 minutes per side for medium-rare (internal 130–135°F / 54–57°C), 5–6 minutes per side for medium (140–145°F / 60–63°C). Adjust time for thickness. Only flip once. Use an instant-read thermometer to check doneness.

Grill steaks

Remove steaks from the grill and place on a cutting board. Immediately top each steak with 1 tbs unsalted butter. Tent loosely with foil and rest 5–10 minutes so juices redistribute. Sprinkle with chopped parsley and 1/4 tsp coarse sea salt per steak (adjust to taste) before serving.

Rest and finish

While steaks come to room temperature, preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet cut-side down and roast 20–25 minutes until golden and tender. Serve alongside steaks.

Roast baby potatoes

Angus ribeye or sirloin steak

olive oil

soy sauce

Worcestershire sauce

garlic cloves (minced)

fresh rosemary sprigs (optional, chopped)

fresh parsley (chopped)

coarse sea salt or finishing salt

baby potatoes (halved)

olive oil (for potatoes)

salt (for potatoes)

black pepper (for potatoes)

Keep fish chilled. Pat the hiramasa dry with paper towels and trim into 1/4-inch slices or small cubes, about 10 oz total for 4 servings.

Prepare the fish

In a bowl whisk together 1 cup Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon sea salt and 1/2 teaspoon black pepper until smooth.

Make yogurt marinade

Gently fold the sliced/cubed hiramasa into the yogurt mixture until evenly coated. Cover and chill in the refrigerator for 10–15 minutes — just enough to slightly dress the fish without 'cooking' it.

Combine fish and marinade

While fish chills, trim the jalapeños, slice them into very thin rings (remove seeds if you want milder heat).

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Warm gently over medium heat just until sugar and salt dissolve, 1–2 minutes; do not boil. Remove from heat and let cool 2 minutes.

Place sliced jalapeños in a small jar or bowl and pour the warm pickling liquid over them. Let sit at room temperature for 10–15 minutes while you finish other components. For stronger flavor, refrigerate for up to 1 hour.

In a small bowl or jar combine 1/2 cup blood orange juice, 3 tablespoons extra virgin olive oil, 1 teaspoon white wine vinegar, 1 teaspoon honey and 1/2 teaspoon finely grated blood orange zest. Whisk or shake vigorously until emulsified.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust acidity or sweetness as needed. Keep chilled until plating.

Make crispy rice paper: Heat about 1/2 cup neutral oil in a small skillet over medium-high heat until shimmering (around 350°F / 175°C if using a thermometer).

Working quickly and carefully, fold or tear each rice paper sheet into quarters (or into desired shapes). Fry one piece at a time, pressing briefly with tongs to submerge; it will puff and crisp within 5–10 seconds. Remove to paper towel-lined plate to drain and lightly season with a pinch of fleur de sel while still hot.

If you prefer to bake: brush rice paper lightly with oil and bake at 375°F (190°C) on a parchment-lined sheet for 4–6 minutes until crisp and slightly browned.

Slice the blood orange half into thin segments for plating and keep microgreens ready.

Plate: Spoon a modest bed of the yogurt-dressed hiramasa in the center of each plate (about 2.5 oz fish per serving). Arrange 3–4 pickled jalapeño rings atop or alongside the fish.

Drizzle 1–1.5 tablespoons of blood orange vinaigrette evenly over the fish and around the plate. Reserve any extra vinaigrette for guests to add more.

Add one or two pieces of crispy rice paper alongside the fish for crunch. Garnish with a few microgreens, a thin blood orange segment, and a light pinch of finishing salt over the fish and rice paper.

Serve immediately so the rice paper remains crisp and the fish is chilled and fresh.

With Whipped Ricotta

The Clam

Whipped Ricotta Strawberries, Balsamic, Basil

Crispy Rhode Island Calamari Salad

Grilled Angus Steak

Hiramasa Crudonori

Whipped Ricotta Strawberries

Whipped Ricotta

Athletic Brewing Co. Run Wild Ipa (n/a)

Downeast ‘original Recipe’ Cider

Victory Prima Pilsner

Narragansett

Ayinger 'brauweisse'

Farm To Disco

My Chemical Remedy

Firestarter

Caribbean Tides

Rhubarb Riff

Perpetual Jam

Mary’s Fig Negroni

Cabernet Blend Arnot-roberts ‘red Wine’

Langhe Nebbiolo Castello Di Verduno

Sancerre Rosé Domaine Des Vieux Pruniers

Little Owl Rosso - Nero D’avola & Syrah Di Giovanna