With breathtaking views of the Great South Bay, small and big plates from the land and sea and innovative cocktails, the aptly named View in Oakdale is where those in-the-know head to enjoy a special afternoon or evening. This Lessing restaurant provides a respite from busy days in an upscale yet polished, casual atmosphere. Pulse caught up with View’s Chef William Muzio as he was preparing the summer menu to find out just what to order.
Pan Roasted Montauk Swordfish
This Montauk swordfish dish will make you feel like you’re dining in the Mediterranean. Local Montauk swordfish is served with sautéed broccoli rabe and fresh garlic roasted artichoke hearts with caper berries, extra virgin olive oil and aged balsamic vinegar.
Pear Roasted Diver Scallops
Muzio gets U10 diver scallops basically fresh off the boat and cooks them up with white truffle, Montauk lobster risotto, fresh edamame and a citrus gastrique. It doesn’t have the heavy dense flavor you might expect after reading those ingredients, making it the perfect light dish for summer.
Cedar Roasted Scottish Salmon
Done with Spanish chorizo, quinoa, romanesco and lemon sage, this dish is one traditional seafood lovers swear by.
There’s a lot going on in this hearty summer meal but everything works so well together you won’t want to share. Made with fresh garganelli pasta, sweet local roasted corn, smoked bacon, cherry tomatoes, lobster meat, caramelized onions, mushrooms and finished with a cognac cream sauce, it will make you forget it’s swimsuit season.
Root Beer Braised Short Ribs
Forget ordering a root beer float at your favorite ice cream spot, this is better. Short ribs braised in root beer, with white chocolate parsnip puree that tastes very much like a creamy root beer float, served with summer vegetable medley and a star anise cabernet reduction.
Muzio adds his own twist to the seafood stew created in San Francisco by Italian immigrants. Think Maine lobster tail, jumbo shrimp, scallops, razor clams, littleneck clams, Prince Edward Island mussels, finished with tomato blue crab brodo for the ultimate summer seafood stew.