One of my dear friends, a fellow Tufts Nutrition graduate, once told me that she and her boyfriend spent an entire day in New York strolling through the neighborhoods, reading menus posted outside restaurants. For food-lovers, menu items are like fine literature. The combinations of ingredients used to make the Restaurant Week dishes we ate this weekend were so exceptional, that I think the only way to do them justice is to share the actual menu descriptions. Here are my two favorites, for your reading pleasure…

Fresh Littleneck Clam Chowder
Yukon Gold Potatoes, Pancetta. Parsley Pesto

Pepper Crusted Seared Yellowfin Tuna
Sauteed Pea Shoots, Crispy Crab Stuffed Squash Blossom, Sambal Ponzu Sauce