51 Lincoln Uncooked

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Chef Jeff Fournier is turning the heat down a notch in the kitchen at 51 Lincoln with the re-launch of his annual Raw August offerings. Tuesdays through Saturdays until September rolls around, he’ll be plating dishes that highlight the season’s best in their un-cooked state. No grilling, frying, braising or sautéing in these ceviches, crudos, tartares and salads. Take a peek below to peruse some possible preparations then call 51 Lincoln at 617.965.3100 for a table anytime after 5:00pm.

Raw August

Scallop crudo with rooftop chili & corn relish, smoked salt, lime sauce

White miso salmon tartare with handmade fennel potato chips, scallion

Chilled peanut noodle salad with torched yellowfin tuna, wasabi dusted rice puffs

Oysters three ways ft. yellow pepper & peach mignonette, watermelon & rooftop jalapeno shooter, sun gold tomato & blueberry salsa

Pepper crusted beef carpaccio with allandale cherry tomatoes, balsamic reduction, truffle oil

Tuna sashimi with pickled ginger, house-made kimchi, carrot sesame salad

Herbed cheese napoleon, pickled rooftop vegetables, fresh fruit compote

Beet carpaccio with red wine reduction, shallot, za’atar, ricotta salada

Black bean & rooftop pepper chili with lime crème fraiche

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