|Bravo at the Museum of Fine Arts, Boston|
It’s a feather in the cap to cook at the James Beard House in New York City; so it becomes a special meal when that chef brings the menu home. In this case, executive chef Tim Partridge is cooking up the special menu at Bravo at the Museum of Fine Arts. But instead of the full five courses served at the Beard House, he’s offering a three-course version of the New England seafood-themed meal (better for waistline and pocketbook). Part of the offerings include Peekytoe crab and cucumber gelée with mango; poached, chilled shellfish with seabeans and avocado; and forest mushroom terrine with an inlay of lobster tail. The menu is available Wednesday, February 20 through Friday, March 1 ($60 per person; $75 per person with wine pairings; 617-369-3474).
Partridge and his team cooked at the James Beard House February 5.