Kirk and I rang in 2011 with a lovely and quite delicious multi-course meal at the 2 star Michelin rated Providence restaurant on Melrose. It was everything we had hoped for and there were amazing little surprises throughout the night. My favorite was the diver scallops, cooked to perfection and just as fresh as can be. I can't wait to go back again....it was a night of food, I'll never forget!
Happy New Year 2011!
My Kirk drinking his favorite Macallan 18
Unfolding what's in store for the night
Bacon bread and butter
My favorite bread of the night: Nori Foccacia
The amuse bouche: Salmon Mousse
The 2nd part of the amuse bouche: Cheese gougeres
1st course: Kumamoto, Beau Soleil, and Malpeque Oysters with mignonette and cocktail sauce consomme
2nd course: Buri (wild japanese yellowtail) with meyer lemon and smoked sesame
3rd course: Veloute d'Homard with truffled brioche, maine lobster and sherry syrup
4th course: Nancy's down east Diver Scallops: with caviar and herbes
5th course: Agnolotti with Porcini, ricotta, and black truffles
6th course: Wild Striped Bass with pacific razor clam broth infused with yuzu and sweet onion
7th course: Nebraska Wagyu style beef with confit sweet potato, paquet de queue de boeuf, and bordelaise sauce
8th course: Blood orange Sorbet with tarragon yogurt
9th course: Milk Chocolate Cremeaux with gingerbread, pear gelee, and rum ice cream
Petit Fours: Fennel Caramels, Chocolate Truffles, and Vanilla and White Chocolate French Macaroons
Happy New Year 2011!
My Kirk drinking his favorite Macallan 18
Unfolding what's in store for the night
Bacon bread and butter
My favorite bread of the night: Nori Foccacia
The amuse bouche: Salmon Mousse
The 2nd part of the amuse bouche: Cheese gougeres
1st course: Kumamoto, Beau Soleil, and Malpeque Oysters with mignonette and cocktail sauce consomme
2nd course: Buri (wild japanese yellowtail) with meyer lemon and smoked sesame
3rd course: Veloute d'Homard with truffled brioche, maine lobster and sherry syrup
4th course: Nancy's down east Diver Scallops: with caviar and herbes
5th course: Agnolotti with Porcini, ricotta, and black truffles
6th course: Wild Striped Bass with pacific razor clam broth infused with yuzu and sweet onion
7th course: Nebraska Wagyu style beef with confit sweet potato, paquet de queue de boeuf, and bordelaise sauce
8th course: Blood orange Sorbet with tarragon yogurt
9th course: Milk Chocolate Cremeaux with gingerbread, pear gelee, and rum ice cream
Petit Fours: Fennel Caramels, Chocolate Truffles, and Vanilla and White Chocolate French Macaroons
Oh my, sounds so faancy and delish! I love your shirt {Michelle}, btw! Happy new year, our fave couple :)! xoxo, sw.
ReplyDelete