Fine, Fresh Boston Dining
INSPIRED FLAVORS. SIMPLE ELEGANCE
Creative, whimsical, yet sophisticated, the cuisine at Meritage mimics the ambiance. Chef Daniel Bruce cooks with passion and a refined technique honed through years of culinary experience in France, Italy and the United States.
Chef Bruce offers a global and ever-changing menu of wine-friendly food that showcases New England's changing seasons and honors the individual flavors of the freshest ingredients.
To customize your experience, every dish on the menu is available in small or large plates and our wines are offered in both half and full pour options, allowing your dining experience to include as many or as few selections as you choose.
Be our holiday guest! We invite you to come in, get cozy and savor the season with our feasts and celebrations.
Clean, firm and deliciously light, Pemaquid Oysters are one of my favorite oysters from Maine. This recipe, which incorporates flavors is also one of my favorites to prepare. Enjoy! - Daniel Bruce
Champagne Poached Pemaquid Oysters with Caviar Sabayon
12 Pemaquid Oysters (any fresh oyster may be substituted)
12 Small Spinach Leaves
1 Cup Dry Champagne
Shuck oysters and remove from shell. Reserve and clean the bottom shell. Place oyster liquid in a saucepan with the Champagne and heat to simmer. Add in the oysters and poach lightly (approximately 2 minutes). Be careful not to over-poach as oysters will toughen. Place one spinach leaf on each oyster shell bottom and top with the oyster.
4 Egg Yolks
1/4 Cup Champagne
1 Ounce Caviar (Ostera or any sturgeon caviar)
Reduce poaching liquid to 1/4 cup and add to egg yolks. Whisk briskly over a double boiler until soft ribbon forms (mixture will lighten in color and thicken in texture). Be careful not to overheat edges as the eggs will scramble. Remove from heat and stir in the Champagne. Spoon over each oyster and garnish with a spoon of caviar.
The land and waters of New England have been lifelong companions of Chef Daniel Bruce – the primary source of food for his family growing up, and the primary inspiration for his culinary style.
Committed to the finest, freshest ingredients the market has to offer, Chef Bruce has developed strong relationships with local farmers and purveyors over the years and bases his menus on what ingredients are at the peak of freshness.