On Thursday, March 10, Guest Chef Jasper White and MFA Executive Chef Brian Flagg are partnering on an exclusive cocktail reception and seated dinner at Bravo restaurant. Based on Chef White’s renowned commitment to authentic New England cuisine, the spring-inspired event highlights the fine food that has been a hallmark of Chef White’s award-winning career for decades.
Through May, a three-course prix fixe menu created by Chef White will be available in Bravo restaurant.
South Bay Blonde Oysters with American Caviar
Cape Cod Littleneck Stuffies with Chouriço and Cornbread
Sugar Cured Salmon and Brown Bread Canapé, Radish Pickle
Skillet Seared Native Scallop, Pear and Celery Relish
Gingered Lobster Consommé
with Little Lobster Dumplings
- Pan Roasted Sea Bass “Chambertin”
with Periwinkles, Sweet Peas, Pearl Onions, and Morels
- Mixed Grill of American Lamb Chop and Sausage
with Warm Salad of Asparagus, Artichokes, and New Potatoes
Griddled Lemon Butter Cake
with Strawberries, Lemon Curd, and Whipped Cream