PICNIC FARE
Sicilian Caponata and Fresh Mozzarella Sandwiches
Ham and Brie Baguette with Arugula and Radishes
Roast Beef Sandwiches with Cambozola and Pickled Red Onions
GRILLING SEASON
Grilled Striped Bass with Cucumber Tartar Sauce
Grilled Lobsters with Herb and Coral Butter
Grilled Littleneck Clams with Cilantro-Lime Butter
Harissa Grilled Tuna with Leeks Vinaigrette
SIDE DISHES
Delicata Squash with Feta, Mint, and Pomegranate
Macomber Turnip and Black Truffle Gratin
Potato Salad with Capers and Soft-Cooked Eggs
Sliced Summer Tomatoes with Green Goddess Dressing
Summer Bean Salad with Cherry Tomatoes, Bacon, and Cider Vinaigrette
Warm Farro Salad with Walnuts and Kale
Winter Fruit Salad with Passion Fruit Vinaigrette
Zucchini Ribbon Salad with Lemon Vinaigrette and Mint
DINNERS AT HOME
Oyster Crackers with Cracked Fennel Seeds
Roast Chicken with Lemon and Garlic Jus
Black Bass Crudo with Green Tomato and Lemon Verbena Salsa
Crispy Fried Oysters with Bibb Lettuce and Radish Rémoulade
Crudo of Nantucket Bay Scallops with Ginger Mignonette and Pear
Lobster Salad with Grapefruit, Avocado, and Quinoa
SMALL BITES
Burrata with Fig and Olive Tapenade
Clams Stuffed with Bacon and Herbed Breadcrumbs
Potato Pancake with Horseradish Crème Fraîche
ENTERTAINING
Nantucket Bay Scallops with Fresh Pasta and Champagne Butter
Roasted Oysters with Garlic and Parsley Butter
BRUNCH
Buttermilk Soufflé Pancakes with Pecan-Date Butter and Maple-Roasted Bananas
Eggs Baked with Spicy Tomato Broth, Chorizo, and Swiss Chard