Hearth Restaurant

Dinner at Hearth Restaurant tonight. Chef Marco Canora, formerly of Gramercy Tavern and Craft presents an eclectic modern American cuisine with Italian influences deep in the heart of the East Village.

Amuse of corn soup with fennel and lemon

Lobster salad with corn, heirloom tomatoes and basil
2005 Gewurztramminer Navarro Mendocino
2004 Gross Gelber Muskateller

Roasted scallops with braised romesco beans, smoked tomato coulis and littleneck clams
1991 Undhof Riesling

Zucchini ravioli with ricotta, roasted garlic and pine nuts

Not shown: Ribeye steak with wild mushrooms, spring onion, baby leeks and bone marrow
2004 Chionetti San Luigi

Pre-dessert amuse: strawberry soup with coconut sorbet

Apricot-cherry crisp with almond ice cream

Click here for pix from a dinner in mid-August.

One thought

  1. Pingback: Hearth Redux « The Spamwise Chronicles

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