Michael Schulson and his chef de cuisine, Khamla Vongsakoun, have just finished putting some seasonally-inspired tweaks on the menu at Sampan. New additions include share-able, small and large plates that riff on seafood and summery flavors. Some highlights are lobster gazpacho with tomato, cucumber and mint oil; king crab satay with yuzu, mirin and charred pineapple; and lobster stir fry with egg noodle, bok choy and sesame. The food isn’t the only thing updated. Schulson and Vongsakoun have also revamped the restaurant’s cocktail menu, with Honey-Yuzu Chiller, Jack Daniels Tennessee honey whiskey with yuzu and soda; and Plum Tea, made with Finlandia vodka with plum oolong tea and mint. Keep reading to see all the new dishes and drinks.
Lobster Gazpacho with tomato, cucumber and mint oil
King Crab Satay with yuzu, mirin and charred pineapple
Shrimp & Pork Crepe with coconut, mango and cilantro
Pan-Roasted Salmon with cauliflower, golden raisin and mint
Steamed Red Snapper with green curry, cilantro and mango
Lobster Stir Fry with egg noodle, bok choy and sesame.
Summer Cocktails
Chambord Spritz, Chambord vodka with lemon and champagne
Gin Saketini, Plymouth gin with sake and St. Germain elderflower liqueur
Plum Tea, Finlandia vodka with plum oolong tea and mint
Tequila Shiso, El Jimador blanco tequila with shiso and lime
Sampantini, Beefeater 24 gin with aloe vera and cucumber
Honey-Yuzu Chiller, Jack Daniels Tennessee honey whiskey with yuzu and soda.
