Roasted Beet and Arugula Salad at Seahorse Tavern, Dish No. 7
It's really more of a tepee, with asparagus supports, stuffed with arugula, and flaunting goat-cheese-smeared toasts leaning against the side like canoes, and both red and yellow beets at the base. The dressing is scrumptious, incorporating pistachios in a light vinaigrette. Really, you eat this baby, and you won't need another course.
On the other hand, then you'd miss the oyster service, which is a choice of three matched with three sauces, including the usual mignonette and cocktail sauce, and a freakier dressing made with green apples, and damn good.
303 East 85th Street
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