Join us tonight and this week to be among the first to savor  Chef’s new Fall Menu. Here’s an excerpt from his letter to guests and a link to the complete letter introducing the Fall Menu:

http://archive.constantcontact.com/fs155/1102026593933/archive/1118474110607.html

Chef Mavro Scallop dish

From Chef Mavro’s letter:  “What about our Fall Chef’s Menu which is full of new creations…

  Diver scallops are harvested one by one & freshly received from Maine.   Not bleached, not frozen just an outstanding quality that you want to handle with care.

We crust the scallop with very thin slices of slab bacon then sautéed unilaterally until the bacon is crisped. Voila the scallop is ready. Hard to explain but for me, these scallops were calling for mushrooms.

It is the tip of the short season of chanterelles & chanterelles it is going to be. Now the chanterelles are calling for fiddle head ferns, hoi’o, & here they are. The salad is served on top of a velvety mushroom velouté a dish inspired from the forest.

The wine committee selected a Puligny Montrachet premier cru. By the way, do you know too many restaurants in the country that serve Puligny Montrachet premier cru by the glass?

This one is from the 2010 “Clos de la Garenne” from Louis Jadot. Its minerality matches perfectly the bacon, mushrooms & hoi’o & makes love with the scallops.”

Wine Puligny Montrachet w scallop