Meritage Names New Chef, Rolls Out New Menu


meritage-beets-400Meritage at 20th and Lombard has named Paul Gauthier as its new executive chef. Gauthier, who is a Le Cordon Bleu Culinary Arts and Restaurant Management graduate of Scottsdale Culinary Institute replaces Anne Coll (who is going to be running the kitchen at Susanna Foo’s new Center City restaurant) who was the longtime Meritage chef and her successor, Adam Ratmoko.

In a adjective rich release, Meritage promises Gauthier will bring “seasonally inspired cuisine prepared with a modern French technique” to the restaurant.

The menu no longer has any hits of Asian influence but now offers standards like Beef Bourguignon, Bolognese and seared salmon.

Check out the full menu below:

COLD

Charcuterie
Saucisson, triple cream brie, apple,
whole grain mustard
11

Bound Salad
Chicken, apple, tarragon, greens
10

Salmon Rillette*
Dill, shallot, yogurt
11

Roasted Beet*
Whole grain mustard, frisée, citrus,
Fines herbs, shallot
9

Green Salad*
Greens, carrot, sherry 7

HOT
Risotto
Crab, brie, chive
14

Squash Soup*
Butternut, almond, spinach, parsley
9

Scallops*
Crispy potato, anchovy, parsley
15

Chicken Liver
Chick pea, sherry, shallot, frisée
11

Fried Oysters
Spicy aioli
8

ENTREES

Beef Bourguignon
Wild mushrooms, potato, red wine
24

1/2 Roasted Chicken*
Baby carrots, sherry, haricot verts, potato puree
22

Bolognese
Pork, fettuccine, pecorino
18

Seared Salmon*
Quinoa, herb purée
24

Fish Curry
Cod fish,, roasted cauliflower, fingerling, herb crumb
23

Vegetable Wellington
Wellington, squash, leeks, pecans,
Brussel sprouts
21

* – Gluten Free Item

Meritage [Foobooz]