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)
  
Photos 1 - 31 out of 31 | Back to Albums
Location: Boston, MA, USA


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