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Open-face omelet: Baby zucchini and their flowers, slivered garlic, and serrano chile sautéed in very good olive oil and seasoned with s & p


Ploughman’s lunch Canal House style: homemade bread slathered with Irish butter and goat’s milk brie

First little zucchino lungo fiorentino from the garden, sautéed in olive oil with scallions, salt and pepper, and lemon; and when still warm, tossed with little cubes of mozzarella

Rice Salad: arborio, peas (cooked and raw), favas, string beans, scallions, chives, ham, and lots of parmigiano-reggiano, dressed with really good extra-virgin olive oil and s & p

Just-picked string beans with very good extra-virgin olive oil vinaigrette, thick slices of French feta, and lots of chopped fresh mint, parsley, and chives

Pan-fried panko pork cutlet served with garden greens tossed in our Canal House vinaigrette

Whole branzino stuffed with Meyer lemon slices and roasted on a bed of potatoes, shallots, garlic, and scallions then doused with really good extra-virgin olive oil

In celebration of the summer solstice: A summer salad of grilled Copper River wild salmon, sliced potatoes buttered with lemon-anchovy mayonnaise, and early ripe tomatoes with fresh herbs and really good extra-virgin olive oil

Late spring salad from the garden—lettuce, zucchini, green beans, arugula, chives, and red wine-cured bacon from PorcSalt—dressed with vinaigrette

Back to crackers—with a smear of chevre, Scottish smoked salmon, cracked black pepper, and chives from the window box

Lunch at Dave Pasternack’s Esca in NYC—linguine with briny mahogany clams, hot red pepper, and pancetta—goes onto our list of all time favorites.

NYC Chinatown lunch; dare we go for roast duck?

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