EVENTS
COMING IN MAY: SOFT SHELL CRABS
51 LINCOLN'S 6TH ANNUAL SOFT SHELL CRAB CELEBRATION
WEEK ONE
5.1 Soft Shell Crab BLT, Basil Aioli, Spiced Potato Chips
5.2 Crispy Soft Shell Crab Roll, in a New England-Style Bun with Pickled, Fresno Tartar Sauce
5.3 Crunchy Soft Shell Crab, Chilled Noodles, in Thai Peanut Sauce, Poached Egg, Scallion
5.4 Soft Shell Crab with Ratatouille, Goat Cheese Stuffed Olives, Herbs de Provence
WEEK TWO
5.7 Crispy Soft Shell Crab Meuniere, Capers, Garlic, Lemon, Parsley, Asparagus
5.8 Spicy Soft Shell Crab with Scallion Pancake, House Made Hoisin Sauce, Scallion Kimchi
5.9 Parmesan Dredged Soft Shell Crab Fra Diavolo, House Made Fettuccine
5.10 Crispy Soft Shell Crab with, New England-Style Johnny Cake, Green Onion Salsa, Crema Mexicana
5.11 Salt & Pepper Fried Soft Shell Crab & Shrimp, Iceberg Lettuce, Long Horn Peppers
WEEK THREE
5.14 Chicken Fried Soft Shell Crab, Cornbread Crostini, Fried Egg, Orange Marmalade
5.15 Soft Shell Crab Bao, Braised Pork Belly, Avocados, Daikon, Cilantro Aioli
5.16 Soft Shell Crab Clambake, Corn on the Cob, Mussels, Clams, Chorizo, Herbed Drawn Butter
5.17 Crispy Soft Shell Crab with Chilean Style “Chupe de Mariscos”, Toasted Baguette
5.18 Cajun Spiced Soft Shell Crab Étouffée, Habanero Spiced Rice, Fresh Cilantro
WEEK FOUR
5.21 Soft Shell Crab Open Face Ravioli, Sundried Tomatoes, Arugula, Tomato-Sherry Bisque
5.22 Oatmeal Crusted Soft Shell Crab, Sautéed Broccolini, Sweet Corn Salsa, North Carolina Sauce
5.23 Sautéed Soft Shell Crab Shrimp & Grits, Country Style Gravy, Pink Peppercorn
5.24 Soft Shell Crab Fajitas with Poblano Peppers, Jack Cheese. Fernanda’s Famous Hot Sauce
5.25 Crispy Soft Shell Crab with Fried Plantains, Queso Fresco, Refried Black Beans, Jalapeno Salad
WEEK FIVE
5.28 Crispy Soft Shell Crab with Hand Made Gnocchi, Pancetta, Fresh Peas, Peppered Goat Cheese
5.29 Soft Shell Crab Tempura, Black Garlic Fried Rice, Shoshito Peppers
5.30 Soft Shell Crab Fish & Chips, Old Bay Dusted Fries, Malt Vinegar Mustard
5.31 SURPRISE!
If you have an idea for a Soft Shell Crab dish, we’d love to hear about it! We’ll pick our favorite and serve it on the last day of May. Send us a winner and you can enjoy your dish, on us! E-mail your recipes or ideas to info@51lincolnnewton.com or find us on Facebook or Twitter!
THE RUSTIC FRENCH WINE DINNER - WEDNESDAY, MAY 8, 2013
We're happy to announce that 51 Lincoln's next big wine event will be our Rustic French Wine Dinner. Taking place on Wednesday, May 8th, the festivities will start with a reception at 6:30 pm, with the first course being served promptly at 7:00 pm.
Our chefs have been excited about this one for quite a while now and, with the wines picked out and the menu written, we can finally share the details with you. To celebrate the season’s bounty, we figured what better way than with a line-up of five fantastic French wines? After all, when you boil it all down, winemakers are essentially farmers and just as this year’s grapes are starting to bud, we’ll be enjoying some of their best wine from years past.
Our last wine dinner sold out in less than one day, so—as always—you’ll want to act quickly on this one! Here's a peek at the menu:
FIRST
Brandade de Morue
with Warm Marinated Olives & Housemade Crostini
Albrecht Cremant Brut Rose
SECOND
Rabbit & Foie Gras Terrine
with Moutarde a la Figue, Socca de Nice
2009 Chateau d’Or et de Gueules Costieres de Nimes
THIRD
Fresh Country Sausage
Camargue Red Rice, Toasted Hazlenuts & Fresh Cherries
2010 Bertrand Ambroise Haut Cote de Nuits
FOURTH
Roasted Goose Gallantine
Sauteed Spring Vegetables & Fresh Shell Beans
2007 Guigal Cote Rotie Brune et Blonde
DESSERT
Gateau de menage
Comte Crème Anglaise, Apricot Compote
Domaine de Beaumalric Beaume de Venice
Tickets for the dinner are $152, including tax and gratuity. You can purchase tickets directly at the restaurant or by click on the link below.
$1 OYSTERS TUESDAYS AT THE BAR!
Come on down and enjoy local fresh oysters at the bar every Tuesday.
