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On the Menu: Old World Meets New World



November 19, 2010


Anthony Bucco Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony Bucco has created a sophisticated contemporary American menu of classic dishes enhanced with modern techniques and ingredients. Here's what's on the menu (and click here to reserve your seat): Hors d’Oeuvre Foie Gras Torchon with Elderflower Meringue, Hazelnut Butter, and Fried Brioche House-Cured Organic Salmon with Watermelon Radishes and Bitter Chocolate Whiskey-Spiked Pears with Deep-Fried Pork Belly and Cinnamon Hamachi with Green Apple Mustard and Cider Gelée Pairings: Spiked Uproot Apple Cider Punch; Schramsberg Mirabelle Brut NV Dinner Barnegat Light Black Bass with Beets, Compressed Citrus, and Greek Yogurt Pairing: Evesham Wood Blanc du Puits Sec 2009 Butter-Poached Maine Lobster with Refined Carbonara Pairing: Lioco Chardonnay 2009 Label Rouge Guinea Hen and Black Truffle Roulade with Carrot Purée, Caramel Apple, and Game Jus Pairing: Heitz Cellar Grignolino 2007 Cervena Venison with Huckleberries and Sicilian Pistachios Pairing: Owen Roe Ex Umbris Syrah 2008 Chocolate and Peanut Butter Textures Pairing: Uproot’s Housemade Irish Cream; Bouchaine Bouche d’Or 2008