Northshore Magazine

January/February 2013

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 24 of 180

ne Food be a meal in itself. For salads, we chose the Caesar and the lobster and avocado. The lobster is delivered daily from the Manchester Lobster Company and served with mango salsa, field greens, creamy chunks of avocado, and citrus vinaigrette. The Caesar salad comes with homemade dressing and croutons made from Iggy���s French bread. Both entr��es were perfectly prepared. The pan-seared crusted salmon was accompanied by Brussels sprouts with bacon and a complex and deeply flavorful wild mushroom risotto. (The standout 22 January/February 2013 NSJanFeb13_ NE_Food.indd 22 Best Dishes: Clockwise from left, chef/owner Jim Glesener, lamb shank with roasted root vegetables, Key lime pie. salmon crust is made with fresh grated potato, and the mild mustard dill cream is a noteworthy complement.) The meltin-your-mouth lamb shank with roasted root vegetables and scalloped potatoes was our absolute favorite; the thick-cut potatoes���Glesener���s mother���s recipe��� are addictive. Key lime pie and an over-the-top warm chocolate truffle cake ended the flavor extravaganza. The desserts are skillfully prepared; each is a standout with quality ingredients. Whether you dine at the bar or off in a cozy corner, Cygnet will wrap you in elegant comfort and good food, just like an old friend should. The Menu Chef/Owner: Jim Glesener. Appetizers: Crab Cakes ($13), House Pizzetta ($10); Salads: Lobster & Avocado ($25), Caesar ($10); Entr��es: PanSeared Crusted Salmon ($20), sides of Brussels sprouts, wild mushroom risotto; Lamb Shank ($22), sides of roasted root vegetables, scalloped potatoes; Dessert: Warm Chocolate Truffle Cake ($10), Key Lime Pie ($8). Location: 24 West Street, Beverly, 978-922-9221, photographs by anthony tieuli 11/19/12 10:19 AM

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