For Executive Chef Alberto DeAngelis, the recipe for seasonal-menu success involves in-season ingredients and a variety of healthy offerings. He also strives to be sensitive to food allergies and limitations when choosing his dishes. “Carbs have been on the decline for a long time, so many entrées are protein and vegetable,” says Chef DeAngelis, whose latest creations include indulgent, gluten-free-friendly options. Following are the highlights from the new winter menu.
For a taste of the ice-cold North Atlantic, try the Hidden Fjord salmon (shown above) with French lentils, quinoa, and porcini mushrooms, dressed in white Verjus.
A kick of spicy cucumber complements the rich yellowfin tuna, cooked with dashi and shiitake mushrooms to create a Japanese-influenced flavor profile.
Atop enticing jumbo sea scallops is a perfect pairing of pistachio gremolata and a mythic winter flavor: pomegranate.
Succulent Peking duck breast is attractively served over escarole, Rancho Gordo heirloom beans, and duck sausage.
White bean and lacinato kale soup, filled out with focaccia croutons and fresh roasted garlic, makes for a warm and hearty starter.
A bold and balanced trio of Asian pear, Gorgonzola, and pecans take center stage in the little gem and trevisano (a hearty, bitter lettuce similar to radicchio) salad.
Mediterraneo White Plains
189 Main St, White Plains
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