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Perigee Summer Menu

I just finished shooting a selection of plates from the new summer menu at Perigee Restaurant in Lee, MA. When owner Dawn LaRochelle calls me to shoot her food I know it’s going to be good, and this was no exception. The Head Chef Joe Baczek, and Sous Chef Eric Anderson did a brilliant job with the presentations. Here are but a few of the offerings…

Pan-Seared Shrimp and Scallops, over sweet pea risotto; topped with horseradish-cilantro pesto

Roasted Duck Breast over wild mushroom and sage butter farro; topped with an over-easy duck egg

Roasted Duck Breast over wild mushroom and sage butter farro; topped with an over-easy duck egg

Pan Seared Trout Piccata over black pepper fettuccini with market-fresh vegetables

Pan Seared Trout Piccata over black pepper fettuccini with market-fresh vegetables

NY Strip Au Poivre, encrusted with pink and green peppercorns, topped with Cricket Creek Farms 'Maggies's Round' cheese

NY Strip Au Poivre, encrusted with pink and green peppercorns, topped with Cricket Creek Farms 'Maggies's Round' cheese

Seafood Martini, Asian-inspired cerviche featuring scallops, shrimp and lobster marinated with white soy and yuzu

Seafood Martini, Asian-inspired cerviche featuring scallops, shrimp and lobster marinated with white soy and yuzu

Braised Beef Short Ribs, over pan-fried polenta cake; topped with tomato and wild mushroom ragout

Braised Beef Short Ribs, over pan-fried polenta cake; topped with tomato and wild mushroom ragout

Paella Valencia, saffron rice, scallops, shrimp, smoked chicken, chorizo sausage, clams, carmelized onions, garbonzo beans and market-fresh vegetable

Paella Valencia, saffron rice, scallops, shrimp, smoked chicken, chorizo sausage, clams, carmelized onions, garbonzo beans and market-fresh vegetable

Pomegranate-Glazed Salmon, over lemon-scented farro with market-fresh vegetable

Pomegranate-Glazed Salmon, over lemon-scented farro with market-fresh vegetable

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