Citrus on the Menu

Take your citrus cues from creative restaurants that recently featured dishes on the menu highlighting fresh citrus.

• Aqua Riva Restaurant & Bar, .Vancouver, BC
-- Charred Miso Marinated Sablefish with prawn relish, gold pea sprouts and grilled lemon and avocado coulis.
-- Roasted Wild Salmon with lemon parsley pesto, shrimp and potato hash and grilled lemon vinaigrette.

• Blue Coral Seafood & Spirits, Newport Beach, Calif.
-- Blue Crab Cake with roasted tomato aioli and lemon-fennel salad.
-- Chilean Sea Bass with thyme and lemon in a Mediterranean tomato broth.

• Blue Hour, Portland, Ore.
-- Semolina Crusted Alaskan Halibut with grilled summer squash ratatouille, black olive oil, crisp oranges and basil.

• Harry’s Café and Harry’s Steak, New York
-- Cedar-Planked Salmon with blood orange glaze and roasted shallot smashed potatoes.

• NoMi at Park Hyatt, Chicago
-- Roasted Amish Chicken Breast with haricot vert and confit of lemon.

• No. 9 Park, Boston, Mass.
-- White Chocolate Oeufs a la Neige with peaches, orange zest confit and lavender glace.

• O’Charley’s Inc., Nashville, Tenn.
-- Zesty Orange-Peel Chicken lightly fried tenders tossed with broccoli, cabbage, carrots, red peppers and sweet & spicy orange sauce – served on steamed rice topped with orange zest.

• Restaurant Zoe, Seattle, Wash.
-- Fresh Ricotta Gnudi with citrus corn sauce, tomato confit and tarragon.
-- Grilled Spicy Octopus with pickled red onion and blood orange vinaigrette.
-- Endive, Frisee & Radicchio Salad with Valencia orange, pistachios, olives and savory.