At The Green Well, the chefs steam the mussels in local beer, flavor-boosted with caramelized onions, garlic, tomatoes and chili flakes. Served in a bowl with toasted bread to sop up the juices, it makes for good eating as an appetizer or an entree.
Farm-raised rainbow trout is recognized as sustainable and recommended as a smart choice by several seafood-watch organizations. Chef Mantuano prepares the trout Tuscan-style, rounding out the fillets with olive oil-roasted artichokes, potatoes and white beans.
Roasting crab brings out flavors from the shell that you just can’t get from the steamer or a pot of water. This dish marries the deep tones of roasted Alaska snow crab with the smoky tease of a lime-chipotle vinaigrette.
Spicy heat of ginger is paired with the sweetness of apple to make a trendsetting mocktail. It’s rounded out with fresh vanilla bean simple syrup, a dash of apple bitters and fresh mint for complexity and balance.