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
 
 
 

April 2013

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Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
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13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
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29
30
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4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam