Continuing the theme of found food, a soft-shell crab is presented as an edible beach treasure, surrounded by amaranth grains for sand and brown-butter sauce for seawater.
Soft-shell crab with a hazelnut salad, fried oysters with a green-chile-buttermilk dressing, a gin-and-tonic salmon with a subtle juniper aroma: these were creative combinations not often seen on New York menus.