Michael P. Scelfo

Here is the menu for valentines day at RHT…It’s 59 dollars per person and you can call 617.500.3055 to book… or click here

FIRST COURSE
Italian Wedding Soup
Milk Fed Veal & Pistachio Meatballs, Sage Crostini

Parsley & Potato Gnocchi
Braised American Lamb’s Tongue, Capers & Calabrian Pepper Pesto

Creamy Salt Cod & Potato Brandade
Castelvetrano Olive Puree, Radish Pickles

Foie Gras Custard
Dried Plum Preserve, Smoked Walnuts, Amaro Syrup

MAIN COURSE
Tomato Braised American Lamb’s Neck
Crispy Aged Cheddar Grit Cakes, Wild Mushroom Gravy

Seared Gloucester Monkfish Loin
Saffron Stew of White Beans, Clams, & Escarole

Archer Farms Beef Trio
Marrow Bone, Petite Strip, & Tongue Cannelloni
Brioche Toast, Tangy Peppers & Artichoke Ragout

Cider Glazed Heritage Pork Shank
Apple, Celery Root & Guanciale Hash, Vinegar Greens

DESSERT
White Chocolate & Coconut Swirl Cheesecake
Dark Chocolate & Almond Crust, Salted Caramel Sauce

Red Velvet Cake
Vanilla Mascarpone Filling, Torched Meringue Frosting

Carrot Cake Bread Pudding
Cream Cheese Swirl, Toasted Walnuts, Golden Raisins

The New England Cheese Board
Three Local Cheeses, Seasonal Accompaniments
+Supplement add $9

Here is the menu for our latest nose to tail dinner. I’m really excited to be welcoming friends from Brambly Farms, Island Creek Oysters & High West Whiskey for this epic meal. Not only will the great products of these folks be on display, but they will be on hand to discuss there passion, share their products, and enjoy an incredible night of food and drink…

I had a blast writing this menu & I hope it comes through! Join us at Russell House Tavern on January 18th at 6pm for courses of pig, oysters, and whiskey. 90 dollars per person.

Call RHT at 617.500.3055 to book now…

Amuse Plate-
A Picnic Lunch…
Oyster Shot, Smoked Pigs Foot, & Oat Whiskey Migonette
Liverwurst, Whiskey Mustard, Rye & Pickles

The Bits & Pieces. “Fried Chicken Style” on a Biscuit with Honey
Pork Rinds & Celery Ranch Dressing

Course 1-

Fried Oyster Club, Brambly Bacon, Pickled Tomato & Old Bay Hot Mayo

Course 2-

Pig’s Head Pierogis, Soured Cream, Spiked Apple Sauce

Course 3-
Oysters Rockefeller (Kind of), Spinach, Smoked Shoulder, Tarragon & Whiskey

Course 4-
“Manhattan” Brined Pork Loin, Baked Oyster & Pig’s Tongue Pie, & Honey Glace

Course 5-

Crispy Soy & Whiskey Glazed Pork Belly, Spicy Pickles, Yuzu & Oyster Finishing Move

Course 6-
Pig Sundae…
Pork & Peanut Brittle, Candied Pork Ice Cream, Smoked Pork Caramel, Whipped “Cream” & a Whiskey Punched Cherry

RHT NEW YEARS EVE 2011 $59 per person

Course 1
Scituate Lobster Cream Soup
Lobster Hush Puppy, Fennel Oil

Foie Gras & Brioche Bread Pudding
Spicy Apricot Mostarda, Black Peppered Walnuts

Braised American Lamb Belly
Chick Peas, Roasted Tomato, Anchovy Toast

Smoked Brandt Farm Beef Tongue Terrine
Caper Crème Fraiche, Pickled Radish

Course 2
Grilled Petite NY Strip
Roasted Marrow Butter, Lobster & Potato Pierogi, Herb Salad

Gloucester Cod & Roasted Tomato Stew
Salt Cod Fritters, Verrill Farms Potato, Grilled Bread

Stuffed Brambly Pork Loin
Fig & Sage Sausage Stuffing, Parsnip-Apple Cream, Winter Greens

Gingered Duck Confit Ravioli
Crushed Duck Liver, Red Wine Reduction, Roasted Pears

+vegetarian option available…

Course 3
Vanilla, Black Pepper, & Mascarpone Cheesecake
Apple Caramel, Cinnamon Crumbles

Chocolate & Cherries…
Frozen Dark Chocolate Mousse, Cherries in Syrup, Laphroaig & Cherry Gelee

$45 dollars per person…

contact russell house tavern @ 617.500.3055 or visit here

FIRST COURSE
Acorn Squash & Asian Pear Soup
Stuffing Style Corn Bread Croutons, Fried Sage

Roasted Ruby Beet Salad
Berkshire Bleu Cheese Fritters, Fennel & Orange Salad

Hickory Smoked Salmon Terrine
Baked Apple Chutney, Chive & Dill Yogurt, Pumpernickel Crumbs

Baked Cremont Cheese en Croute
Spiced Duck Confit, Cranberry & Onion Marmalade

MAIN COURSE
Peak Organic Ale Braised Beef Cheeks
Roasted Jerusalem Artichoke & Puree, Horseradish Gnocchi, Roasted Marrow Butter

The Turkey Duo
Brined & Roasted Breast & Crispy Confit of Thigh
Classic Apple Stuffing, Scelfo Family Mushroom Dressing, Pan Gravy, Sweet Potato Puree, Cranberry Relish

Pan Roasted New Bedford Scallops
Cauliflower Silk, Brussells Sprouts, Brambly Pancetta & Crispy Potato Hay

Roasted Verrill Farm Squash Risotto
Reggiano Crunchies, Walnuts & Grilled Scallions
Add 3 ounces Scituate Lobster +15

DESSERT
Chocolate Chili Cake
Mexican Chocolate Ice Cream, Salted Pepper Caramel

Apple Spice Layer Cake
Cinnamon Butter Cream, Ginger Anglaise

I’m really looking forward to the nose to tail dinner we are hosting at Russell House on Monday, May 2.

My staff is super excited to go through the break down and fabrication of a beautiful Black Tamworth cross from Brambly Farms in Norfolk MA. Also, our resident drink master Aaron Butler is crafting some awesome drink pairings from Heaven Hills Distillery & Farnum Hills Cider will bookend the entire 90 dollar 6 course meal.

There are a few reservations left and they can be made by contacting RHT @ 617.500.5055

Here is the current status of the menu, of course it might change a bit as the season change is providing me with some last minute ideas…

amuse plate-

fennel, trotter and prune pie, pickled ramps
tongue, heart, & green garlic sausage with soured cream
ear, tail, & liver  terrine, ginger & maple

course 1-
head & cheek croquettes, broken caper & sweet pickle gribiche

course 2-
pork fat ravioli, shoulder & skin sugo, pecorino pepato

course 3-
pork belly prepared three ways

course 4-
brined & seared chop, warm belly vinaigrette,
smoked tomato jam & pork fat biscuits

course 5-
cotechino sausage stuffed loin, green grape & ramp crostada,
parmesan & chestnut custard

course 6
warm ginger, brown sugar & bacon bread pudding, maple ice cream

Thanks for the peek and well see you there-
m

Have you checked out are new snazzy web site? If not click here

Lots of cool stuff to check out there including my new years menu…

New Years Eve 2010

Course 1

Silken Parsnip Puree

Black Truffle & Salt Cod

Warm Smoked Duck Breast Salad

Potato Aioli, Dried Fig Mustard, Walnut Toast

Three servings of Lamb in Cassoulet

Merguez Sausage, Slow Braised Shoulder, Hickory Smoked Belly

in slow cooked tomato & white beans

Foie Gras & Laphroaig Terrine

Black Pepper Simple, Cherry Gelée, Smoked Almonds

Course 2

Duet of Beef…

Grilled Petite NY Strip & Braised Wagyu Beef Cheek

Porcini Butter, Cauliflower & Apple Puree, Horseradish Panade

Seared Wild Carolina Wreckfish Fillet

Brussels Sprouts & Bacon, Crispy Smashed Fingerling Potatoes

Confit Saddle of Venison

Blackberry Jam, Molasses Glazed Turnips, Spicy Kettle Greens

Warm House Made Ricotta Crespelle

Artichoke & Roasted Tomato Stew, Petite Niçoise Salad

Course 3

Chocolate Hazelnut Torte

Anglaise, Dark Chocolate Mousse, Toasted Hazelnuts

Orange Creamsicle

Vanilla & Orange Mousse, Creamy Caramel, Candied Orange

Menu 59 dollars per person.