About the food...

The food at Aubergine is unashamedly French with strong influences from Southwest France (Gascony) and New England. The first Aubergine (1979-1988) was a summer only restaurant that relied on local providers and local staff for its survival. What is now the norm for finding and buying great foodstuffs was new to people going out to truly dine at that time. Great restaurants grew up in the both population centers and in small towns as the customers became more European in their search for great times and great places. It became a life style and a life for many who looked for more freedom and were willing to take risks.  The risks weren’t always financial.  Often they came in the form of new ideas, new products or new cooking methods. It is important to stay within some boundaries since new isn’t always better and some combinations can’t be improved.

About the wines...

The wines at the Aubergine (1996-2003), were French and American because I am an American born doing my version of French food using “mis-en-place” that would be at home in any great commercial kitchen. The wines need to have characters that matched the food, what is now called food pairings is little more than common sense. If the dish is delicate, then Champagne or Alsatian would be a choice and if the dish is strongly flavored then a full bodied red makes good sense. My wine mentor, Arnold Bayard, who was the Maitre of the Philadelphia Commanderie de Bordeaux, would simply have said that “a good wine is any wine that you like and don’t let anyone tell you differently.”  Most true wine lovers don’t drink labels but do drink wine. The test of a great wine is not only its overall presentation but its price as well. So, at both versions of Aubergine I looked for, and still do, for price-quality.

This is one of the last menus prepared at Aubergine in Portland, Maine.

STARTERS AND SALADS

• Creamy Onion Soup with Tarragon

• Duck Liver Pate with Chutney of Local Blueberries and Chocolate Peppers

• Coquilles St. Jacques with Mushrooms, White Wine and Maine Mussels

• Lamb Sausage “en Croute” with Chive and Horseradish Sabayon

• Salad of Ripe Avocado and Locally Smoked Trout

• Warm Mango and Crispy Duck Crackling Salad with Ginger and Soy

• Salad with Endive, Roasted Tomatoes and Roasted Applewood Bacon

• Green Salad with Mustard Vinaigrette

MAIN COURSES

• Pan-fried Maine Flounder with Saffron Sabayon

• Roasted Maine Jumbo Diver Scallops with Caper Aioli

• Duck Breast with Ginger and Pears

• Braised Sweetbreads with Mushrooms and Sage

• Brined and Grilled Pork Loin with Mixed Peppercorns

• Grilled and Roasted Lamb with Red Wine Caramel and French Mushrooms

• Grilled Rump Sirloin with Red Leek Béarnaise

WINES

• Sparkling Wine – Mumm Cuvee Napa Brut NV (USA)

• Champagne – de Venoge Brut NV (France)

• Champagne – Pol Roger Brut NV (France)

• Chardonnay – Silverado`99 (USA)

• Chardonnay – Beringer 00 (USA)

• Riesling – ‘Eroica” Dr. Loosen – Chateau Ste. Michelle `NV (USA)

• Sauvignon Blanc – “Les Fumees Blanches” `00 (France)

• Pinot Gris Reserve `99 Trimbach (France)

• Pouilly – Fuisse – Laboure-Roi  `00 (France)

• Meursault – Joseph Matrot `00 (France)

• Meursault –“en la Barre” Jobard `99 (France)

• Zinfandel – “Old Vines’” Renwood `00 (USA)

• Petite Sirah – Foppiano `00 (USA)

• Temperanillo – EXP R.H. Phillips `99 (USA)

• Cabernet Sauvignon - Justin `00 (USA)

• Cabernet Sauvignon – Beaulieu Vineyards “Rutherford” `98 (USA )

• Chateauneuf du Pape – Chateau de Mont Redon `00 (France)

• Sancerre Rouge – La Croix du Roy `00 (France)

• Mercurey – “Vielles Vignes” Brintet `00 (France)

• Auxey-Duresses – Roulet `99 (France)

• Cotes du Rhone – “Parallel 45” Jaboulet-Aine `00 (France)

• Gigondas – Cayron `00  (France)

• Vacqueyras – Domaine Du Mas Bouquet `00 (France)

• Cote de Brouilly – Domaine de la Voute des Crozes `00 (France)

• Moulin –a –Vent  - Domaine Diochon `01 (France)

• Cotes de Bourg – Chateau Labadie `00 (France)

• Cahors – Clos La Coutale `00 (France)

• Sauternes – Maison Nicolas `00 (France)

• Barsac – Chateau Roumieu Lacoste - `98 (France)