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.

Tentative Menu

Reception

  • 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

Dinner

  • 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

Dessert

  • Griddled Lemon Butter Cake
    with Strawberries, Lemon Curd, and Whipped Cream