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.