Northshore Magazine

Northshore April 2016

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

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Page 22 of 180

20 | APRIL 2016 meal. The intensely flavorful soup gets a strong dose of sweetness from the onions, which are slow-cooked for about three hours, plus Spanish sherry. Topped with Emmentaler, Gruyère, and a chapeau of crusty grated Parmesan, it's nearly a meal in itself, but then one would miss out on entrées like the delectable roasted loin of venison—tender and juicy, the steak is roasted in butter, served and blood orange in creamy pud- ding. Presentation is just as enticing with the lemon chiffon layer cake— a tiny, individually baked confec- tion of light, sunshiny cake layered with lemon curd and topped with toasted meringue. Pair it with something from the restaurant's ex- tensive list of dessert wines—if you can't decide, the highly informed staff is ready to help. with mushrooms and a parsnip pu- rée, and topped with a subtle cream sauce, enlivened by a bright hit of acid from colorful lingonberries. It's hard to choose from among the French-inspired options pastry chef Courtney Civitareale has put together. The scrumptious white chocolate mousse is adorably served in a canning jar, displaying layers of tart pomegranate seeds CO N TAC T Gaslight Lynnfield 1100 Market St. Lynnfield 781-334-3433 A petite board from the hand-sliced section of the menu

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