Heirloom tomato gazpacho. Heirloom tomatoes are the most flavorful, as they're from open-pollinated varieties that have been passed down through generations of backyard gardeners because of their exquisite taste. Here they form the basis of a cold soup in which bits of cucumber, red onion, and halves of yellow cherry tomatoes happily swim. Sometimes gazpacho is made very spicy, but this version leaves only the impression of sweet, cold, ripe, fresh tomato on your lips. Garnished with basil.
Veal sweetbreads with cress salad.
The salad is comprised of thinly-sliced radishes, spicy upland cress, and hearty arugula given a light, citrus vinaigrette. On top are veal sweetbreads that have been pan-cooked in very hot grapeseed oil. Prince Edward Island mussels. No finer mussels than these from the cold North Atlantic that washes the rocky shores of Prince Edward Island. They're steamed and dressed with an innovative and interesting mix of bits of sliced chorizo sausage, fennel, garlic and white wine.