We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.

-Michael Harrington
New York University



Crisp Skinned Black Bass


Yield: 4 Servings


  • 4 each, 6 ounce black bass, cross cut skin side
  • Salt and white pepper to taste

Pernod Broth

  • 1 quart fish fumet
  • 2 each, shallot, peppercorn, bay leaf, tarragon
  • 1 cup pernod
  • 1/2 cup heavy cream
  • Salt and white pepper to taste

Fricassee of Vegetables

  • 2 bunches spring garlic, split in half 1 1/2 inch long
  • 2 red peppers, diamond cut
  • 2 zucchinis, diamond cut
  • 2 summer squash, diamond cut
  • 1 eggplant, diamond cut
  • 1 pound of fava beans, cleaned and skinned
  • Salt and pepper to taste


Crisp Skinned Black Bass: Pan sear skin side and finish in oven.

Pernod Broth: Sauté shallots, peppercorn, bay leaf, and tarragon. Flambé with Pernod then add fumet and reduce by half. Add heavy cream. Reduce to nappe. Strain through chinois. 

Fricassee of Vegetables: Sauté all ingredients until cooked al dente. Season. 


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