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10/16/2015

I was looking for somewhere special in Portland to celebrate my mom’s birthday. When I came across Muselet restaurant’s menu, pictures and more importantly when I realized that chef Greg Zanotti, the executive chef of Muselet, used to be Red Medicine’s Chef de Cuisine, I was sold. The experience was great. The food was high quality and creative and the prices were reasonable. Service was friendly and informative. I wish we had a place like that in our area.

100
101
Beets Feta, Yogurt, Fermented Garlic
My husband picked this dish and even though I am not a big beets fan I enjoyed it. Very pretty plating, almost like a Jackson Pollock painting.
102
Smoked Salmon
Raspberry, Horseradish Crème Fraîche, Amaranth
Loved this really smoky smoked salmon. The amaranth cracker was very creative and unique. The horseradish provided a little kick and raspberry added a little sweetness.
104
Foie Gras
Burnt Cinnamon, Persimmon, Birch
The foie gras was so silky and delicious. The persimmon was a nice and sweet topping. The cinnamon birch was very clever.
109
Scallop
Butternut Squash, Leeks, Bacon
I asked our waiter where the scallops were form? He had to ask the kitchen and was told that they were from Virginia! I can’t say I had scallops from Virginia before. They were cooked perfectly, but the butternut squash even though seasonal was a little too sweet for me. The leeks were great and bacon added a little smokiness to the dish.
110

Wagyu Culotte Chanterelle, Pine Cream, Hazelnut, Mustard Jus
This dish was perfection. So many creative touches from the pine cream to the candid powder hazelnut. The beef was cooked to perfect medium rare and the chanterelle added some earthiness to this wonderful dish. The crisp dulse added an umami element.

Halibut Pistou, Fennel, Mussel Nage
I can’t believe that I forgot to take a picture of my mom’s dish. She said it was good but prefered the veggies to the fish.