Slideshow
Slide Show: Let Them Eat Fish
Oil cured albacore with frisee, orange, and olive salad, and anchovy mayonnaise at St. Jack
Local prawns and charred sea urchin over soft scrambled eggs and chives.
Local prawns with sauce vierge, crab mayonnaise, and mignonette.
Buckwheat blini with mushrooms, chive, creme fraiche, and salmon roe.
Omelette with pommes frites and gruyere.
Eggs en cocotte, baked eggs with cream, fines herbs, and toasted baguette "persillade"
Expectations were high for the debut of St. Jack’s new Sunday brunch. Chef Trent Pierce’s seafood-anchored menu promised to be a different take on Portland’s standard put-an-egg-on-it brunch. To that end, the talented chef’s first notable showing since the lamentable closing of SE Hawthorne’s FIN in February did not disappoint. Dish after dish, the prese...
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