Join Executive Chef Brendan Arenth each weekend this Fall as we travel to our favorite culinary destinations in a new feature series we’re calling #Foodtripping.
Along with the destination-based fare, a flight of American wines is available offering three 3oz pours of wanderlust-worthy wines from across the US for just $15.
Roost’s #Foodtripping series embarks this Friday and Saturday, September 14th and 15th with a New England seaside retreat.
New England Seaside Retreat
Friday-Saturday, September 14-15, Dinner
“When you think of New England, you automatically think of lobster, chowder, fishing boats, and cold water,” said Chef Arenth. “And somehow it seems the colder the water, the fresher the fish tastes.”
Cold water favorites from this weekend’s menu include littleneck clams, butter poached Maine lobster and a lobster and clam boil reminiscent of those served at beachfront shacks across the northeastern coast.
Chef Arenth said, “I remember visiting New England with my family when I was 13. My favorite part of the trip had to be the clam boils on the beach. The broth’s rich flavor comes from the chorizo boiled into it, an influence from the early Portuguese settlers who came to the area.”
shellfish nage, Meyer lemon
Lobster Clam Boil
sweet corn, potatoes, chorizo, tomato beer broth
Butter Poached Maine Lobster
Roost potato puree, charred broccoli, fennel, brown butter fondue
American Wine Flight
J. Lohr White Riesling (Monterey County, CA 2016)
pear and lemongrass with a smooth finish
Next Pinot Noir (Oregon, 2015)
rich fruits like plum and cherry with hints of clove and vanilla
Eagle Glen Cabernet (Napa Valley, CA 2015)
blackberries, baked plum and dried herbs, oaky with a soft finish
Make your reservation today to join Roost at our next culinary destination.