The following menu is from the Green Carpet Event hosted by Smith & Wollensky Restaurant Group to commemorate the opening of it’s newest location, the Boston Atlantic Wharf. For the full story and video, click here.
RECEPTION MENU
HORS D’OEUVRES
Sliced Dry Aged Sirloin on Toasted Baguette
With truffle hollandaise
Assorted Sushi Rolls & Sashimi
Sliced Duck Breast
With black cherry gastrique
Poached Lobster Hand Rolls
With shaved fennel, apple and jicama salad
Roasted California Figs
Stuffed with local blue cheese and glazed with Smith & Wollensky red wine reduction
FEATURED BEVERAGE
Boston Tea Party Martini
Absolut Wild Tea and fresh lemon
DINNER MENU
TOAST
G.H. Mumm “Cordon Rouge” Brut Champagne, Reims
FIRST COURSE
Our Famous Shellfish Bouquet
Chilled lobster, crab meat, jumbo shrimp, oysters and clams with sherry mignonette, cocktail, ginger and mustard sauces
Paired with Ferrari-Carano “Fume Blanc”, Sonoma
SECOND COURSE
Sliced Sirloin Carpaccio
Shaved Manchego, arugula and lemon oil served on a Himalayan salt block
Paired with Renato Ratti Barbera D’Alba, Piedmont
THIRD COURSE
Pan Seared Arctic Char
Crushed Yukon gold potatoes, colossal lump crab, tomato and fennel essence
Paired with Chateau d’Esclans “Whispering Angel” Rose, Provence
FOURTH COURSE
Deconstructed Rib Eye
USDA Prime eye of rib with braised rib, shallots, garlic, red wine and morel mushrooms with roasted bone marrow
Paired with Robert Craig “Affinity” Cabernet Sauvignon, Napa
FIFTH COURSE
Miniature Desserts
Boston cream whoopie pie, chocolate and Chambord truffles, lemon curd with meringue and fresh berries
Banfi “Rosa Regale” Brachetto d’Acqui, Piedmont
Also see our Editor’s blog for a perspective from behind the scenes.
Event coverage sponsorship was provided in part by Absolut.
