Pizza Speck e Rucola
Cured ham & arugula
Spaghetti Vongole
With manila clams & tomatoes
Razza con Capperi
Skate with lemon, white wine and capers
Orata Alla Griglia
Whole grilled sea bass
Beat Diabetes approved items in orange.
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SICILIAN TUNA & BEAN SALAD
2 ounces cannellini beans
Salt
1 ounce extra-virgin olive oil
½ lemon, cut into 2 wedges
Small handful of rocket (arugula)
1 ounce red onion, sliced
1 ounce fennel, julienned
1 ounce celery, chopped
3 black gaeta olives
5 ounces of cured tuna in olive oil (preferably from Sicily or Calabria)
Freshly ground pepper
This dish is one of Peasant’s specialties.
1. Rinse beans well, place them in a bowl covered with water and soak overnight. Drain beans and place in pot with 1 quart water. Bring to a boil over medium-high heat and then reduce to low. Cover and cook 40 minutes, until tender but not soft. Add salt in last 10 minutes of cooking.
2. Drain beans and transfer to a bowl. Add half the olive oil and a squeeze of lemon wedge. Let cool. Then toss arugula, red onion, fennel, celery and olives with remaining olive oil and a squeeze of lemon. Place on a plate, add beans on top and then place tuna on top of beans. Finish with pepper.
Rouge Tomate
Chef Jeremy Bearman
Nutritionist Natalia Rusin
Dr. Shapiro tasting ingredients in the kitchen at Rouge Tomate.
Located in the heart of midtown Manhattan and recently awarded a Michelin star, Rouge Tomate, designed by award-winning architectural firm Bentel & Bentel, is the ideal destination for after-work cocktails, romantic dinners or a late-night rendezvous. Executive chef Jeremy Bearman, an alumnus of L’Atelier de Joel Robuchon in Las Vegas and New York City’s db Bistro Moderne, and culinary nutritionist Natalia Rusin invite you to enjoy their twist on modern American cuisine. A stunning location with rich, natural wood surrounds a seductive bar and lounge, offering the perfect sanctuary from urban chaos. In-house juice bar and specialty cocktails add to this sleek environment. Featuring artwork from Per Fronth, an exposed glass kitchen and cranberry pool, Rouge Tomate offers the best in business, casual and special-event dining.
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MENU
APPETIZERS
Freshly Dug Potato and Leek Soup
Farm egg, chive oil and crispy garlic
Market Oysters
Pomegranate mignonette, crispy ginger and cilantro
*Local Fluke Ceviche
Summer melon, avocado, kaffir lime and cilantro
Chickpea Hummus
Sweet peppers, house-cured olives and flatbread crisps
Sauteed Atlantic Calamari
Broccolini, butter beans, brown garlic and smoked paprika
Long Island Duck and Walnut Terrine
Apple-cranberry preserve, pickled celery root, grain mustard and walnut toast
House-Cured Sardines
Heirloom cauliflower, basil pistou, sweet onion and lemon confit
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MENU
DAILY SPECIAL
Arctic Char “Gravlax”
Apple, daikon radish, celery, ginger oil and trout roe
MARKET SALADS
Brussels Sprout Leaves and Local Pear
Berkshire prosciutto, duchilly hazelnuts, lemon and aged balsamic
Warm Octopus and Summer Bean
Guindilla peppers, arugula, olive and tomato-provençal vinaigrette
ENTRÉES
Winter Squash Farrotto
Gala apple, lacinato kale, Parmesan and sage oil
Piedmontese Grass-Fed Flank Steak
Sunburst squash, heirloom eggplant, smoked paprika, cilantro and tomato vinaigrette
Homemade Fettuccine with Wild Mushrooms
Sunchoke, celery root and chervil
Local Shellfish Cioppino
Fennel, fingerling potatoes, saffron and sourdough crostini
DESSERTS
Concord Grape
Warm praline tart, red & black grapes, concord grape sorbet and hazelnuts
Market Pear
Maple-roasted sweet potato brûlée, cranberry and crystallized ginger
Huckleberry
Warm pistachio crêpes, lemon and house-made ricotta
Frisée Watercress and Endive Salad
Ewe’s milk blue, market grapes, quince paste and walnut vinaigrette
Market Lettuces and Fresh Herbs
Garden sprouts, lemon and extra-virgin olive oil
Long Island Duck en Sous Vide
Crispy leg, buckwheat crêpe, kohlrabi and huckleberry jus
*Seared Whole Brook Trout with Cauliflower
Heirloom cauliflower, chanterelles, almond and concord grape vinaigrette
Diver Scallops à la Plancha
Goat’s milk polenta, brussels sprouts, lobster mushrooms, prosciutto, lemon vinaigrette and mâche
Medjool Date
Local washed-rind cheese, beldi olives, Asian pear and semolina toast
Banana
Chocolate pudding cake, Earl Grey, feulletine and banana-walnut ice cream
Fall Fruit & Sorbet Plate
Assorted cookie plate
Beat Diabetes approved items in orange.
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SEARED WHOLE BROOK TROUT WITH CAULIFLOWER
4 whole brook trout
Sea salt
Cracked pepper
4 ½ teaspoons olive oil
4 cups white cauliflower
2 cups almond milk
7 teaspoons almond oil
4 cups heirloom cauliflower (1 cup each purple, yellow, white and romanesco cauliflower)
4 teaspoons olive oil
¼ cup water 1 cup chanterelle mushrooms
1/3 cup grapes
2 tablespoons almonds
2 teaspoons parsley
1 cup Concord grape juice
1. Remove head and tail of trout if desired. Remove backbone. Season each side with salt and pepper. In a large skillet, heat 2 teaspoons olive oil, and sear each side of fish until cooked through.
2. Put 4 cups white cauliflower and 2 cups almond milk into medium saucepan and cook on medium heat until cauliflower is tender. Remove from heat and puree mixture with 2 teaspoons almond oil. Season to taste with sea salt.
3. Chop heirloom cauliflower into bite-sized florets. Cook each type of cauliflower separately so that colors remain intact. Use ½ teaspoon olive oil in sauté pan with 1 tablespoon water to cook cauliflower until tender.
4. Sauté mushrooms over medium high heat in 2 teaspoons olive oil and season to taste.
5. Slice grapes and almonds and combine with 2 teaspoons almond oil and chopped parsley.
6. Reduce 1 cup of grape juice down to ¼ cup. Whisk in 3 teaspoons almond oil.
7. Just prior to serving, combine heirloom cauliflower and chanterelle mushrooms and distribute evenly over 4 plates. Next place trout over cauliflower and mushrooms. Place cauliflower puree off to side. Top the trout with grape and almond topping. Drizzle Concord grape sauce over plate.
Yield: 4 servings
LOCAL FLUKE CEVICHE
12 ounces fluke (sashimi grade), sliced thin
¼ cup thinly sliced red onion
1 jalapeño, julienne
1 tablespoon chopped mint
1 tablespoon chopped cilantro
1 ½ tablespoons fresh lime juice
½ tablespoon extra-virgin olive oil
¼-½ teaspoon sea salt
3 tablespoons each of several varieties of melon (watermelon, cantaloupe, honeydew), small cubes
20 pieces air-popped popcorn
1. Slice fluke and mix with onion, jalapeño, herbs, lime juice, olive oil and salt. Divide mixture into
4 equal parts and place fluke on 4 plates. Garnish each plate with melon and popcorn. Serve immediately.
Yield: 4 servings
Here are some more menus from a few of our other favorite places to eat in New York.
Dawat Haute Cuisine of India
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MENU
STARTERS
Baghari Jhinga
Succulent shrimp, flavored with garlic, mustard seeds and curry leaves
SOUPS & SALAD
Ginger Cauliflower Soup
A silken pureed spicy ginger-flavored soup
Mulligatawny Soup
A spicy favorite of Anglo-India, made with split peas, vegetables and chicken
KEBABS
Vegetable “Seekh” Kebab
Delicately spiced skewered vegetable rolls
TANDOOR (CLAY OVEN) FAVORITES
Tandoori Shrimp
King-size shrimp marinated in mild spices
Chilean Sea Bass Tikka
Chunk of Chilean sea bass, marinated in an aromatic herb mixture
Tandoori Chicken
Chicken marinated in yogurt and mild spices
Chicken Tikka
Boneless chunks of chicken, marinated in yogurt and mild spices
SEAFOOD
Scallops Caldin
Crusty scallops with a green coriander chili sauce—a Goan specialty
Fish in a Mustard Sauce
Chunks of fish in a spicy sauce of crushed mustard seeds and mustard oil
Kerala-Style Konju Pappaas
Shrimp in a coconut sauce, flavored with aromatic curry leaves and smoked tamarind
Healthy Sprouted Bean Salad
Bean sprouts, cucumber, carrot and sweet pepper salad
Dawat Kachumber Salad
Mixed greens, cucumber, tomato salad topped with sliced almonds and raisins along with chef’s special dressing
Murgh Jehangiri
Chicken pieces marinated in yogurt with lavish bastings of chili and coriander
Raan
A whole, small tender leg of lamb braised with ginger and whole spices, then roasted in the tandoor oven until it is crisp outside and meltingly tender inside
Whole Tandoori Fish
Whole seasonal fish marinated in yogurt and flavored with dill-like carom seeds before it is roasted
Parsi-Style Patra-ni-Machhi
Salmon smothered in a fresh coriander chutney, wrapped in a banana leaf and steamed, served with basmati rice
Shrimp Bhuna
Shrimp cooked in specially prepared herbs and spices with a touch of garlic and ginger
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MENU
POPULAR CURRIES
Shrimp Curry with Roasted Spices
A delicious shrimp curry, which is both rich and aromatic
Goan Fish Curry
A traditional fish curry from Goa, red hot and delicious
Lamb Curry
A classic dish from northern India
VEGETARIAN SPECIALTIES
Paneer Makhani
Fresh homemade cheese, folded into creamy tomato sauce
Sauteed Shiitake Mushrooms
Flavored with fresh curry leaves and green coriander
Smoked Eggplant Bharta
Roasted pureed eggplant, ginger, onions, tomatoes and fresh coriander
Mattar Paneer
Fresh homemade cheese cubes cooked with green peas
Saag Paneer
Fresh homemade cheese cubes in a spicy spinach sauce
Baked Eggplant
Thin slices of eggplant coated with a mild sweet-and-sour tamarind sauce and baked
Maharashtrian-Style Farasvi Bhaji
Green beans cooked with freshly grated coconut
Labdharay Aloo
Potatoes with ginger and tomatoes in a thick sauce
VEGAN
Bhindi Masala
Okra blended with browned onions and dried mango
Bhuni Gobhi
Cauliflower stir-fried with ginger and cumin seeds
Mughlai Chicken Curry
Chicken cooked with lots of Indian spices and condiments in a rich gravy
Home-Style Chicken Curry
All-time favorite—chicken, fresh ginger, onion and tomato gravy
Vegetable Curry
Mixed vegetables mildly spiced
Malai Kofta
Mixed vegetable croquette in a savory, spicy sauce
Tadka Dal
Slow-simmered matpe beans and red kidney beans, sautéed with tomatoes, ginger, cumin and onion
Yellow Dal
Mildly flavored yellow split lentils sautéed with onions, ginger and spices
Vegetable Jal Frazie
Mixed vegetables with cottage cheese, mildly spiced
Zeera Aloo
Spicy potatoes flavored with whole and ground cumin seeds
Sindhi Karhi
A specialty of the community of western India, vegetarian stew made with chickpea flour and vegetables and seasoned with tamarind and fenugreek seeds
Sarson Ka Saag
Fresh mustard greens and spinach cooked in a Punjabi village style
Channa Masala
A spicy chickpea preparation
Beat Diabetes approved items in orange.
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Marea
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MENU
E PER COMINCIARE (ITEMS TO BE SHARED BY THE TABLE)
Ricci
Sea urchin, lardo and sea salt
Sardine
House-marinated sardines, arugula
CRUDO AL TAGLIO (SLICED RAW FISH AND SHELLFISH)
Passera
Long Island fluke, lemon thyme and Ligurian olive oil
Tonno
Bigeye tuna, oyster crema and crispy artichokes
Seppia
Cuttlefish tagliatelle, soffrito crudo and bottarga di muggine
Pesce Volante
Flying fish, sea beans and citrus oil
Astice
Nova Scotia lobster, sun-dried tomatoes, olives and plum
Sparnocchi
Alaksan spot prawns and lava salt
Dentice
Pacific snapper, whole-wheat panzanella
Pesce Sventola
North Carolina blowfish, Pugliese oil
Melanzane
Eggplant and sepia arancini
Zeppole
Seaweed, shrimp and chickpea fritters
Vongole
Geoduck clam, fresh chiles and lemon
Cannolicchi
Marinated razor clams, fennel and peperoncino
Capesante
Scallop, orange, wild fennel and arugula
Lancia
Blue marlin, sturgeon caviar and mussels vinaigrette
Polipo
Octopus, chili oil, lemon and parsley
Sgombro
Pacific jack mackerel, duck prosciutto and pomegranate
Scampi
Pacific langoustines and Murray River pink salt
Ventresca
Bigeye toro tartare, Ligurian olivada, fried capers
ASSAGGIO DI TRE — TASTING OF THREE CRUDO
Ostriche
East and West Coast oysters with morellino mignonette and cucumber-lemon vinegar
Pemaquid
Maine
Beausoleil
New Brunswick
Hog Island
California
Wellfleet
Massachusetts
Dennis
Massachusetts
Tomahawk
New York
Beat Diabetes approved items in orange.
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MENU
ANTIPASTI (SEASONAL APPETIZERS)
Granchio
Blue crab, grilled watermelon, castelvetrano olives and mint
Tartare
Hawaiian blue prawns, chanterelles and marcona almonds
Astice
Nova Scotia lobster, burrata,
eggplant al funghetto and basil
Polipo
Grilled octopus, Sicilian couscous, pine nuts and apricot mostarda
Zuppa
Lobster and butternut squash soup, porcini mushrooms and lobster butter
SECONDI DI PESCE (SEASONAL FISH DISHES)
San Pietro
Sautéed John Dory, marinated salsify, roasted Brussels sprouts, fresh pancetta and saba
Spada
Grilled Hawaiian swordfish, delicate squash, dandelion greens, cara cara oranges and pistachios
Ippoglosso
Seared Alaskan halibut, beluga lentils, cipollini agrodolce and broccoli rabe
INTERI WHOLE FISH AND SHELLFISH
Rombo
Turbot, roasted
Sogliola
Dover sole, sautéed
CONDIMENTI (SAUCES)
Salmoriglio
Sicilian caper, wild oregano
Livornese
Tomato, olive and caper
CONTORNI (SIDE DISHES)
Braised Escarole, Anchovy
Fingerling Potatoes, Rosemary
Eggplant Agrodolce
Ricciola
Lightly cooked yellowtail, tendon coppa, pine mushroom and radicchio
Calamari
Shrimp ripieno, controne beans, cavolo nero and squid ink
Baccala
Housemade salt cod, heirloom tomatoes and watercress
Uovo
Slow-poached egg, monkfish cheeks, wild mushrooms and garlic chips
Capesante
Porcini dusted sea scallops, braised leeks, celery root, soppressata and crustacean sugetto
Brodetto di Pesce
Adriatic seafood soup, clams, langoustine, scallop, spot prawns and bass
Seppia
Grilled Mediterranean cuttlefish, braised escarole, taggia olives, Livornese sauce and wild oregano
Branzino
Wild bass, salt baked
Scampi
Langoustines, seared
Limone
Citrus lemon
Salsa Verde
Parsley, basil
Roasted Brussels Sprouts, Pancetta
Wild Arugula and Lemon
Roasted Beets, Ricotta Salata
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