Chef Erin Ziercher with members of her team in the Beard House kitchen
Cru Lobster Bisque with Orange and Fennel
Nantucket Oysters with Verjus Mignonette
Shucking oysters in the Beard House kitchen
Warm Buttered Lobster Rolls with Fines Herbes and Pickled Shallots
Miniature Pork Sliders with Sweet Pickles and Smoked Paprika Aïoli
Chicken Liver Mousse with Quince, Hazelnuts, and Sesame
Nantucket Bay Scallops with Kumquats, Pomegranate, and Ginger Vinaigrette
Winter Squash with Cloumage Cheese, Mint, Beets, Pistachios, and Slow-Cooked Beans with Cinnamon and Dill
Chef Erin Zircher plating appetizers in the Beard House kitchen
Roasted Tuckernuck Cherrystone Clams with Herb Jam and Chorizo Butter
Whole-Roasted Lamb with Medjool Dates, Turnips, and Almonds
Pear Tarte Tatin with Rosemary–Chestnut Ice Cream
Dinner

Nantucket Seascape

Erin Zircher

Cru, Nantucket, MA

Partner/General Manager Jane Stoddard, Partner/Beverage Director Carlos Hidalgo, and Wine Director Jenny Benzie
Cru, Nantucket, MA

Few summer pleasures are lovelier than a seaside meal of raw oysters and a glass of crisp, chilled wine. At Nantucket’s Cru, you can indulge in this ritual all year long. Executive chef Erin Zircher, a French-trained alum of Oleana and the Boarding House, oversees a Mediterranean-inflected menu at this striking oceanfront oyster bar.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Cru Lobster Bisque with Orange and Fennel
    • Nantucket Oysters with Verjus Mignonette
    • Warm Buttered Lobster Rolls with Fines Herbes and Pickled Shallots
    • Miniature Pork Sliders with Sweet Pickles and Smoked Paprika Aïoli
    • Chicken Liver Mousse with Quince, Hazelnuts, and Sesame
    • Schloss Gobelsburg Steinsetz Kamptal Reserve Grüner Veltliner 2010
  • Dinner

    • Nantucket Bay Scallops with Kumquats, Pomegranate, and Ginger Vinaigrette
    • François Villard les Contours de Deponcins Viognier 2010
    • Winter Squash with Cloumage Cheese, Mint, Beets, Pistachios, and Slow-Cooked Beans with Cinnamon and Dill
    • Joseph Faiveley Gevrey-Chambertin 2009
    • Roasted Tuckernuck Cherrystone Clams with Herb Jam and Chorizo Butter
    • Larkin Cabernet Franc 2010
    • Whole-Roasted Lamb with Medjool Dates, Turnips, and Almonds
    • Marchesi di Barolo Barbaresco 2007
    • Pear Tarte Tatin with Rosemary–Chestnut Ice Cream
    • Champagne Ruinart Brut Rosé NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 02.07.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2014

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