At the charming Lily Bistro, husband-and-wife team Robert Krajewski and Lynette Mosher masterfully blend the flavors of the French countryside with locally sourced Maine ingredients. Alums of venerable New England restaurants like Olives, Clio, and Biba, the chefs are returning to the Beard House this Monday with a spring-inspired dinner of their sophisticated bistro fare. Seats are still available, so make your reservation here. (In case you need more convincing, the lovely menu is below.)
Hors d’Oeuvre
Crispy Head Cheese with Fennel Mustard Fruit
Rabbit Terrine with Tarragon, Pickled Grapes, and Brioche
Blood Sausage with Potato Confit
Petit Moules Frites
Smoked Brandade with Green Tomatoes, Red Onion Relish, and Ficelle
Pairing: Jelu Torrontés 2010
Dinner
Season’s First Baby Vegetables and Grand Aïoli > Carrots, Radishes, Asparagus, Turnips, Sugar Snap Peas, Fingerling Potatoes, and Spring Garlic with Soft-Boiled Egg, Fiore Olive Oil, and Maine Sea Salt
Pairing: Château de Bonhoste Bordeaux Blanc 2010
Sweet Pea Gnocchi with Maine Lobster, Lobster Consommé, Peas, and Pea Shoots
Pairing: Vincent Raimbault Vouvray Sec 2009
Green Garlic and Potato Purée with Crispy Croutons, Hahn’s End Cheese, and Chive Blossoms
Pairing: Anne Pichon Gris Montagne Rosé de Ventoux 2009
Braised Lamb Breast with Sweetbreads, Curry Froth, Heirloom Chickpeas, Cauliflower, Parsley, and Dates; and Lamb Loin in Socca with Cauliflower Purée, Demi-Glace, Cucumbers, and Red Onions
Pairing: Domaine de l’Harmas Côtes du Rhône 2009
Chocolate Sablé with Chocolate Mousse, Strawberry Soda,
Crème Fraîche, Strawberry Ice Cream and Sorbet, and Strawberry Pâte de Fruits
Pairing: Le Colture Fagher Brut Prosecco di Valdobbiadene NV
At the charming Lily Bistro, husband-and-wife team Robert Krajewski and Lynette Mosher masterfully blend the flavors of the French countryside with locally sourced Maine ingredients. Alums of venerable New England restaurants like Olives, Clio, and Biba, the chefs are returning to the Beard House this Monday with a spring-inspired dinner of their sophisticated bistro fare. Seats are still available, so make your reservation here. (In case you need more convincing, the lovely menu is below.)
Hors d’Oeuvre
Crispy Head Cheese with Fennel Mustard Fruit
Rabbit Terrine with Tarragon, Pickled Grapes, and Brioche
Blood Sausage with Potato Confit
Petit Moules Frites
Smoked Brandade with Green Tomatoes, Red Onion Relish, and Ficelle
Pairing: Jelu Torrontés 2010
Dinner
Season’s First Baby Vegetables and Grand Aïoli > Carrots, Radishes, Asparagus, Turnips, Sugar Snap Peas, Fingerling Potatoes, and Spring Garlic with Soft-Boiled Egg, Fiore Olive Oil, and Maine Sea Salt
Pairing: Château de Bonhoste Bordeaux Blanc 2010
Sweet Pea Gnocchi with Maine Lobster, Lobster Consommé, Peas, and Pea Shoots
Pairing: Vincent Raimbault Vouvray Sec 2009
Green Garlic and Potato Purée with Crispy Croutons, Hahn’s End Cheese, and Chive Blossoms
Pairing: Anne Pichon Gris Montagne Rosé de Ventoux 2009
Braised Lamb Breast with Sweetbreads, Curry Froth, Heirloom Chickpeas, Cauliflower, Parsley, and Dates; and Lamb Loin in Socca with Cauliflower Purée, Demi-Glace, Cucumbers, and Red Onions
Pairing: Domaine de l’Harmas Côtes du Rhône 2009
Chocolate Sablé with Chocolate Mousse, Strawberry Soda,
Crème Fraîche, Strawberry Ice Cream and Sorbet, and Strawberry Pâte de Fruits
Pairing: Le Colture Fagher Brut Prosecco di Valdobbiadene NV
