July 02, 2014

Main Course

Georgica Restaurant

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Georgica Restaurant in Wainscott has kicked off its sixth season by introducing new Executive Chef Greg Grossman along with Chef Matthew Fisher Redington. The restaurant offers an entirely new menu this season inspired by local seafood offerings. The eclectic-American cuisine has a global influence. There is also a raw bar and innovative sushi prepared by Chef Kazuo Yoshida of MYUMI.

On Monday I headed to Georgica to check out the new menu. We started by trying a few of the specialty cocktails. I would highly recommend trying the Georgia peach cocktail created with Skyy vodka, fresh peach puree and Perrier Jouet Grand Brut champagne. The G6 margarita was also fantastic, made with Herradura tequila, St. Germain, fresh pink grapefruit and fresh lime juice.

To start we tried the peekytoe crab fritters with jicma, and a sweet chili pear sauce which was absolutely delicious. The baby lettuce salad with Meyer lemon dressing, curried almonds, and May Tag blue cheese was also an exceptional choice.

Chef Grossman sent us the fried local oysters to try as a middle course. They are a favorite of many guests and it is easy to see why. The oyster with black truffle marmalade and whipped potato chip mousse creates the perfect dish.

For our entrees the filet mignon prepared with herb butter, celery root puree, wild mushroom and watercress salad was rich and delightful. The savory asparagus and mushroom risotto with Meyer lemon and parmesan emulsion was absolutely appetizing.

The shoestring potatoes topped with parmesan and parsley is a perfect side to share with a table.

We ended our meal with the very enjoyable rhubarb and berry crumble topped with vanilla ice cream.

Georgica is open for dinner on Friday, Saturday and Monday. Monday is the ever-so-popular Georgica Monday Service Industry Night that has been a favorite for both locals and leftover weekenders since it opened in 2009. For more info visit www.GeorgicaRestaurant.com.

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