Meritage Names New Chef, Rolls Out New Menu
Meritage 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:
Saucisson, triple cream brie, apple,
whole grain mustard
Chicken, apple, tarragon, greens
Dill, shallot, yogurt
Whole grain mustard, frisée, citrus,
Fines herbs, shallot
Greens, carrot, sherry 7
Crab, brie, chive
Butternut, almond, spinach, parsley
Crispy potato, anchovy, parsley
Chick pea, sherry, shallot, frisée
Wild mushrooms, potato, red wine
1/2 Roasted Chicken*
Baby carrots, sherry, haricot verts, potato puree
Pork, fettuccine, pecorino
Quinoa, herb purée
Cod fish,, roasted cauliflower, fingerling, herb crumb
Wellington, squash, leeks, pecans,
* – Gluten Free Item