JBF Award winner Ana Sortun and Maura Kilpatrick of Boston’s Oleana and Sofra are bringing their inventive take on Eastern Mediterranean cuisine to the Beard House on Thursday with a mezze-inspired menu. Former Oleana sommelier Theresa Paopao will select the wine pairings, and Siena Farms will provide the locally grown produce. Here's what's on the menu:
Hors d’Oeuvre
Cheese Puffs with Persian Carrot Jam
Kumquats with Goat Cheese and Halvah
Brussels Sprout Dolmades with Sesame Seeds, Walnuts, and Pomegranate
Kingfish Nayeh with Pickled Red Onions and Herb Salad
Monkfish with Black Garlic–Tahini Sauce and Fried Pita Bread
Pairing: Prosecco Cocktails with Winter Citrus and Persian Spices
Dinner
Assorted Mezze > Braised Gigante Beans with Whipped Feta and Wild Greek Herbs; Winter Green Vegetable Tzatziki on Za’atar Bread; and Fattoush with Escarole, Apple, Parsley, and Sumac
Pairing: Domaine Sigalas Assyrtiko–Athiri 2009
Quail Kabob with Pistachios and Barberries
Pairing: Domaine Karydas Xinomavro 2006
Parsley Butter Kibbeh with Yogurt Broth and Turkish Chilies
Pairing: Alpha Estate Axia 2006
Lamb with Pine Nut Hummus
Pairing: Chateau Musar Musar Jeune Rouge 2008
Dessert Trio > Milk Chocolate–Tahini Bar; Chocolate–Nougat Profiterole with Tahini Crème; and Tahini Katmer
Pairing: Seasonal Artisanal Beer
JBF Award winner Ana Sortun and Maura Kilpatrick of Boston’s Oleana and Sofra are bringing their inventive take on Eastern Mediterranean cuisine to the Beard House on Thursday with a mezze-inspired menu. Former Oleana sommelier Theresa Paopao will select the wine pairings, and Siena Farms will provide the locally grown produce. Here's what's on the menu:
Hors d’Oeuvre
Cheese Puffs with Persian Carrot Jam
Kumquats with Goat Cheese and Halvah
Brussels Sprout Dolmades with Sesame Seeds, Walnuts, and Pomegranate
Kingfish Nayeh with Pickled Red Onions and Herb Salad
Monkfish with Black Garlic–Tahini Sauce and Fried Pita Bread
Pairing: Prosecco Cocktails with Winter Citrus and Persian Spices
Dinner
Assorted Mezze > Braised Gigante Beans with Whipped Feta and Wild Greek Herbs; Winter Green Vegetable Tzatziki on Za’atar Bread; and Fattoush with Escarole, Apple, Parsley, and Sumac
Pairing: Domaine Sigalas Assyrtiko–Athiri 2009
Quail Kabob with Pistachios and Barberries
Pairing: Domaine Karydas Xinomavro 2006
Parsley Butter Kibbeh with Yogurt Broth and Turkish Chilies
Pairing: Alpha Estate Axia 2006
Lamb with Pine Nut Hummus
Pairing: Chateau Musar Musar Jeune Rouge 2008
Dessert Trio > Milk Chocolate–Tahini Bar; Chocolate–Nougat Profiterole with Tahini Crème; and Tahini Katmer
Pairing: Seasonal Artisanal Beer
