No. 9 Park (executive chef Barbara Lynch)


Photos 1 - 31 out of 31 | Back to Albums
Menu: Heirloom Tomato Soup Tomato tartare with Maine Crab at the bottom and creme fraiche sandwiched in between... surrounded by a Gazpacho soup. Wine Pairing: 2006 Commanderie de Peyrassol Cotes de Porvence Rose Menu: Heirloom Tomato Soup Tomato tartare with Maine Crab at the bottom and creme fraiche sandwiched in between... surrounded by a Gazpacho soup. Wine Pairing: 2006 Commanderie de Peyrassol Cotes de Porvence Rose
Menu: Sewared Swordfish Complemented with a Ratatouille Jus, Black Olive and Zucchini, sauced with a Carrot Puree and garnished with Grapefruits and Olive Oil Wine Pairing: 2005 COS Rami Menu: Sewared Swordfish Complemented with a Ratatouille Jus, Black Olive and Zucchini, sauced with a Carrot Puree and garnished with Grapefruits and Olive Oil Wine Pairing: 2005 COS Rami Menu: Sewared Swordfish Complemented with a Ratatouille Jus, Black Olive and Zucchini, sauced with a Carrot Puree and garnished with Grapefruits and Olive Oil Wine Pairing: 2005 COS Rami
Menu: Handmade Gnocchi We have Butter poached Lobster, with summer vegetables sauced in a Saffron Cream Wine Pairing: 2004 Rijckaert Vire-Clesse Vieilles Vignes "Thurissey" Menu: Handmade Gnocchi We have Butter poached Lobster, with summer vegetables sauced in a Saffron Cream Wine Pairing: 2004 Rijckaert Vire-Clesse Vieilles Vignes "Thurissey" Menu: Handmade Gnocchi We have Butter poached Lobster, with summer vegetables sauced in a Saffron Cream Wine Pairing: 2004 Rijckaert Vire-Clesse Vieilles Vignes "Thurissey"
Menu Supplement: Prune Stuffed Gnocchi Easily the best Gnocchi I've ever had! Seared Foie Gras garnish with toasted almonds and a Vin Santo sauce Wine Pairing: 10 year old Broadbent Madeira Malmsey Menu Supplement: Prune Stuffed Gnocchi Easily the best Gnocchi I've ever had! Seared Foie Gras garnish with toasted almonds and a Vin Santo sauce Wine Pairing: 10 year old Broadbent Madeira Malmsey Menu Supplement: Prune Stuffed Gnocchi Easily the best Gnocchi I've ever had! Seared Foie Gras garnish with toasted almonds and a Vin Santo sauce Wine Pairing: 10 year old Broadbent Madeira Malmsey
Menu Supplement: Prune Stuffed Gnocchi Easily the best Gnocchi I've ever had! Seared Foie Gras garnish with toasted almonds and a Vin Santo sauce Wine Pairing: 10 year old Broadbent Madeira Malmsey Menu: Duet of Pekin Duck Smoked Melon, Fennel, Acacia Honey sauce, Heirloom Cauliflowers and garnished with shaved Proscuitto Wine Pairing: 2003 Baudry Chinon "Les Grezeaux" Menu: Duet of Pekin Duck Smoked Melon, Fennel, Acacia Honey sauce, Heirloom Cauliflowers and garnished with shaved Proscuitto Wine Pairing: 2003 Baudry Chinon "Les Grezeaux"
Menu: Roasted Lamb Leg Shallot Confit, Chantrelles and the bottom of the lamb is braised Swiss Chard Wine Pairing: 2003 Edmunds St. John Syrah "Bassetti Vineyard" Menu: Roasted Lamb Leg Shallot Confit, Chantrelles and the bottom of the lamb is braised Swiss Chard Wine Pairing: 2003 Edmunds St. John Syrah "Bassetti Vineyard" Menu: Roasted Lamb Leg Shallot Confit, Chantrelles and the bottom of the lamb is braised Swiss Chard Wine Pairing: 2003 Edmunds St. John Syrah "Bassetti Vineyard"
Menu: Red Currant Sorbet Menu: Red Currant Sorbet Dessert Wine: 1996 Chateau le Payral Saussignac "Cuvee Marie Jeanne"
Menu: Praline Chocolat Almond Crumble, Vanilla Creme Brulee Wine Pairing: 1996 Chateau le Payral Saussignac "Cuvee Marie Jeanne" (Dessert Wine) Menu: Praline Chocolat Almond Crumble, Vanilla Creme Brulee Wine Pairing: 1996 Chateau le Payral Saussignac "Cuvee Marie Jeanne" (Dessert Wine)
  
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Location: Boston, MA, USA

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