Since its inception, Sur Lie has always been a favorite of mine. Whether it’s Maine Restaurant Week or I’m just dining because I can, every meal has always been amazing. Now, it’s truly at its best with Executive Shef Mimi Weissenborn, and you can experience that for yourself with their chef tasting menu. Keep reading to learn why it’s the best way to treat yourself this season!
First Course: Burrata and Moules Frites
There’s a lot to love about the chef tasting menu, and it started off incredibly flavorful with burrata and the moules frites. The burrata is light, bright, and just a tad acidic, thanks to fresh strawberries.
The burrata itself literally melted in my mouth because it was so creamy and delicious. But oh, the flavors that the moules frites bring to the table are insane! They are both a little briny because of the mussels escabeche and yet crunchy because of the potato…think like a crunchy hashbrown that’s been elevated to its sophisticated next evolution.
The moules frites were easily one of my favorite bites, and I’m so glad I got to try them. It’s things like this that make me appreciate tasting menus so much because it takes you out of your comfort zone.
Ordering off a tasting menu of any kind requires trusting the chef and putting your tastebuds in their hands. I find it’s always worth it because it opens up my palate to new things that are often incredibly delectable!
Second Course: Popover and Cabbage
For the second course, we continued on with a popover and cabbage. Now, popovers may be a New England thing (I certainly never ate one before I lived in Maine as I’m originally from the Midwest), but this isn’t your ordinary popover. This popover was savory with a dash of sweetness, thanks to the fresh lobster inside and the cream of corn and tarragon beurre monté that accompanied it.
It was light and airy, as any popover should be, but it didn’t leave me feeling overly full. The texture was perfect for mopping up the addictive sauce (which I made full use of) while I thoroughly enjoyed every single bite of lobster inside to the fullest.
Oh, Maine in the summer is my favorite, and part of it is because meals use lobster. It’s such perfection in so many forms, and I assure you, this popover is everything you want.
The cabbage was a fantastic pairing, both from a texture and taste perspective. Where the popover was light and airy, the cabbage was a little chewier and also smoky. It came with this amazing truffle sauce, I believe that took all the flavors on the plate to a new high. So tasty!
Third Course: Chicken and Hanger Steak
By the time the third course came out, my friend and I were starting to feel a little full. Not to worry, two food bloggers are always up to the challenge, even if it means you’ll have to wheel us out the door eventually!
The third course was chicken and hanger steak. I don’t know about you, but many times, I avoid ordering chicken when I go out to eat. Maybe it’s because it’s something I make when I cook at home.
Or maybe it’s because chicken has a tendency to get overly dry. It’s probably both of them. But, oh, this chicken is worth a try and then some!
It’s brined in tea for 72 hours, which I’d assume would be part of why it was both so tender and so incredibly flavorful. Whatever the reason, it’s amazing chicken, and I can guarantee it’s a lot better than anything I can make at home.
We also had hanger steak, which was perfectly cooked and served with a mint chimichurri sauce. Talk about thinking outside the box!
This is where Sur Lie excels: what you’re served here is simply above and beyond anything else you’ll find in town. It’s original and innovative, and it also tastes great.
When I go out to eat, these are the things that always matter to me, and it’s why I’ve been coming back to Sur Lie for so many years.
Fourth Course: Berry Cobbler and Strawberry Lemonade Sorbet Granita
By the fourth course, I was stuffed silly, but I can never say no to dessert. If you were worried about leaving hungry after trying the chef’s tasting menu, you don’t need to be!
Not only are you treating yourself, but you’re getting incredible value. In this day and age, it seems like everything around us is only getting more expensive.
Knowing that you can enjoy something so sumptuous and next level without breaking the bank or feeling like you aren’t getting your money’s worth is important. So, dessert.
How do berry cobbler and strawberry lemonade sorbet granita sound? The cobbler was served with warm Maine blueberry compote and a scoop of sweet corn ice cream.
It’s a classic that’s been reimagined: sweet corn ice cream to perfectly complement the blueberries and biscuit dough to add a little texture. Then, the granita tasted like a hot summer night personified.
It was sweet and topped with coconut whipped cream and shortbread crumble. That gave texture and that extra mouthfeel. Granita is usually just like shaved ice or a slushy. Why not take it up a notch? Everything is original here, and when you taste it, you’ll know why that matters!
Trust me, you’ll want to book your spot for the chef tasting menu at Sur Lie. 4 courses are only $75 per person, so what are you waiting for? Make your reservations here! Thank you to Krista Cole for the invitation and for having us. You know I’ll be back again soon!
