Chestnuts, Duck, Creme Brulee, Oh My!

As we gear up for the next evening at Paladar, there are so many wonderful flavors of fall that are just begging to be included in the menu. Our thoughts so far start with a flavorful, warm, spicy chestnut soup and end with a cranberry topped creme brulee. Of course, the courses in between will evoke the flavors and colors of autumn as well... and we will be divulging this information to our audience as we finalize ingredients.

One question for our audience: what would you prefer with your pancetta-gorgonzola stuffed duck breast, a blackberry cracked wheat dish, or a cool and sweet grilled peach compote? Your thoughts are appreciated, I'm sure our next guests will be thankful as well!

Paladar Opening Night!

Paladar opening night was a great success - a fantastic, vibrant gathering of old and new friends around five courses, each of which went off without a hitch! Please enjoy the photographs of the Paladar's opening night highlighting the food prep and setting for the evening.




Of course, this taste of success does not mean that we are resting on our laurels! In fact, we are wasting no time in gearing up for Paladar #2 on Saturday, October 17. We are looking forward to perfecting the second menu, which will feature the rich, warm and spicy flavors of mid-fall.

A big thanks goes to the delightful group of bon vivants who attended Paladar's opening night - we greatly enjoyed sharing this exciting evening with you and are endlessly grateful for your feedback and support!

For information about the next Paladar evening on Saturday October, 17th please email us at paladarboston@gmail.com.

Cocktails, Anyone?

For our debut night we plan to feature a brand new cocktail: the Myrtle Street Mojito. This refreshing cocktail has ingredients even we didn't know would work perfectly with white rum. For example: Cardamom?!

We hope the MSM will do it's job of opening the taste buds and hearts of our first attendees!

Paladar: Debut Tasting Menu

5 seasonal courses with wine pairings

amuse bouche

sliced oranges with kalamata thyme puree

soup

roasted pepper topped with creme fraiche and basil-lemongrass olive oil

toasted pesto baguette

fish

raw meyer lemon salmon with a colorful fruit medley

cleanser

asparagus mousse over cubed canteloupe

drizzled balsamic reduction

meat

fresh ground seasoned lamb over a bed of sweet lemon greens

tri-colored potato fries dipped in a mint yogurt sauce

cleanser

basil sorbet

salad

mache rosettes tossed with truffles and topped with poached quail eggs

dessert

poached pear golden cake paired with a dallop

of homemade lavender ice cream