Liv’s Oyster Bar Chef Dinner, Chefs John Brescio and Robert Marcarelli

Some photos from our January 20, 2017 Liv’s Oyster Bar dinner. The ravioli was a Field House Farm fresh soft cooked egg and fresh made ricotta ravioli with mushrooms and grated cheese. Full menu was:
Celeriac soup with house made creme fraiche
Farm egg yolk ravioli with mushrooms and smoked pork jowl and shaved dairyere cheese
Stonington day boat scallops with roasted delicata squash, sage, and maple brown butter
NY strip steak with fire roasted fingerling potatoes, garlic braised kale, and black ledge blue cheese and marrow butter
Dessert- carrot and root vegetable tarte tatin with ashlawn farm coffee and maple glaze and fresh ricotta crema