Lots of Seafood on Brabo's New Menu

It's been several months since Chef de Cuisine Harper McClure joined the ranks at Brabo, but the chef finally has a new menu to show off for winter. The new offerings from the chef (who previously cooked at the now-shuttered The Federalist) become available Jan. 17.

The chef is going for "elevated twists on Belgian classics," according to a apress release, including oysters on the half shell with cara cara orange and long pepper migonette, chestnut foie gras soup, grilled Beaver Creek quail with bourbon molasses and a smoked Duck carpaccio. About half the menu is seafood-based, and there are several dessert offerings from new pastry chef Erin Reed (some of which are available for purchase at the adjacent Butcher Block market.

McClure will also offer seven course tasting menus that will change about every three weeks; they're priced at $80 per person ($50 more for wine pairings).

Brabo Dinner Menu

Harper McClure [Photo: Kimpton]