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Harbor View Hotel’s Summer Menus Showcase Original Island-to-Table Cuisine

EDGARTOWN, Mass. – Harbor View Hotel, one of Martha’s Vineyard’s most iconic hotels, has been filling summer plates with delicious entrees developed by Executive Chef Nathan Gould. Inspired by the island’s fresh seafood and many farms, Gould features local meat, fish and produce in his “island-to-table” menus for Water Street restaurant and Henry’s Hotel Bar, the hotel’s acclaimed dining hotspots.

Guests have been enjoying Water Street’s new menu, as it includes dishes like the Bison Tenderloin With Parsley Gnocchi, Thimble Farm Mushrooms, Roasted Toy Box Tomatoes and Bison Hunter’s Sauce, or the Peking Duck With White Corn Risotto, Summer Cherries, Black Kale and Sassafras Demi.

Henry’s Hotel Bar menu provides more local creations like the Island Pastured Chicken With Crispy Skin, Peppercorn and Sherry Pan Sauce; Pig Cheek Bolognese With Fresh Rigatoni, Shelling Peas and Ricotta Solata, or the sustainably sourced Vineyard Day Boat Fish.

Those looking to bring a piece of the Vineyard into their own home this summer can try Chef Gould’s Vineyard Fluke Crudo recipe in their own kitchen.

Vineyard Fluke Crudo


1 filet of very fresh Vineyard Fluke, about 1 pound

5 large, ripe summer strawberries

1 pinch smoked sea salt

1 tsp. carrageenan


2 teaspoons Yuzu or grapefruit juice

3 tablespoons Arbequina olive oil

1 oz. micro cilantro or micro radish greens

Sea Salt

Ground Black Pepper

Tools Needed:

Sashimi or long filet knife


Squeeze Bottle

Method of Prep:

Place filet of fluke on ice and keep very cold until ready to use

Clean the berries and remove the tops, place in the blender

Add the carrageenan, yuzu to the berries and blend until very smooth, season with a pinch of salt and a turn of black pepper, remove from blender and place in a squeeze bottle with a small tip

Slice the filet of fluke paper thin on an extreme bias using a sashimi knife, keep the slices cold until ready to plate

Chill a plate in the freezer for 10 minutes or until very cold

Using the strawberry puree, create dotes and design with the strawberry puree on the chilled plate

Arrange the paper thin slices of fish on top of the strawberry puree, sprinkle with a generous amount of smoked salt, olive oil, a turn or two of ground black pepper, and a sprinkle of fresh cilantro micro greens

For more information or to learn more about Harbor View Hotel, visit www.harbor-view.com or call (800) 225-6005.

About Harbor View Hotel

A beloved fixture on the Vineyard since 1891, the Harbor View Hotel offers luxury guest rooms and suites in the heart of historic Edgartown. From its broad veranda, the hotel boasts spectacular views of Edgartown Harbor, the Vineyard’s premier sailing and yachting location. Its popular restaurants, Water Street and Henry’s Hotel Bar, offer a casual, yet sophisticated atmosphere for island-to-table dining, utilizing the Vineyard’s freshest ingredients. In 2012 Harbor View Hotel was named one of the “Top 50 U.S. Resorts” in Travel + Leisure’s “World’s Best Awards” issue, “Best Hotel on the Vineyard” by Martha’s Vineyard Magazine and was named “Best Resort/Hotel” by Cape Cod Magazine’s Gold Awards. The Harbor View is a member of Historic Hotels of America® and is managed by Scout Hotels. For more information call (800) 225-6005 or visit www.harbor-view.com.

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