Back to the Future
Stage Left, the New Brunswick four-star eatery famous for its innovative cuisine, recently introduced a "What's Old Is New Again" Menu.
For the menu, chef Patrick Yves Pierre-Jerome takes several classic dishes of the 1930s and reinterprets them through his own creative vision.
Beef Wellington becomes squab Wellington. The squab breast is split stuffed with foie gras, coated with portobello mushroom duxelle and wrapped in puff pastry It is served with confit of squab leg.
The chef turns oysters Rockefeller into a soup by shucking the oyster, serving it in a bath of verdant spinach soup, dressing it with Pernod sauce, all topped with a healthy dollop of caviar.
An ice cream treat updated by the chef is drawn from co-owner Francis Schott's memories of the Blenheim Ginger Ale ice cream soda his grandmother bought for him when he was a child.
At Stage Left, raspberry-cabernet, mango, or lemongrass-coconut sorbet or vanilla ice cream is dosed with Blenheim Ginger Ale and served in a champagne glass.
The What's Old is New Again menu is available ala carte or as a five-course tasting menu ($79 without wine, $139 with).
For information or reservations, call (732) 828-4444.
|© 2001 Courier-News.