Tag Archives: nantucket fine dining

TOPPER’S Travels…

Fruili Region Italy Wineries

One of the things that Nantucket Insiders do best in the off season is travel.
Higor Valle, one of TOPPER’S certified sommeliers, shares with us notes from the road to his latest wine visit to Cantina Jermann, located along the border of Italy and Slovenia.

Cantina Jermann

This winery is often regarded as one of the most important of it locale, largely due to the innovative and passionate approach of its proprietor, Silvio Jermann. His family has been involved in wine-making in the region since 1881, when his great grandfather came over from Slovenia. Cantina Jermann currently holds several Tre Bicchieri Awards (this award is highly coveted, as it singles out a wine as being one of Italy’s best, and a validation of the winemaker’s craftsmanship). Their latest wine to receive this honor was the 2015 Pinot Grigio.

Jermann Vineyard

Higor was hosted by the winery’s Export Manager and her assistant, and greeted with a glass of wine and some small bites of local cheese, prosciutto and polenta- which were wonderful accompaniments to the wines sampled.

Friuli local cheeses

The three top picks for Higor were Vintage Trunia 2014; dry velvety and well balanced, Capo Martino 2012; intense notes of apricot, dried flowers, and honey blossom- great acidity hold it all together in this wine. Capo Martino 2012 also holds some sentimental value to the family as it was produced from the 1991 harvest commemorating the family’s great father Anton who made the journey to the region 110 years earlier. The grapes used are of historic varieties and even the label depicts elements dear to the hearts of agriculturalists; sun, water, grapes, and fish as a symbol of religion.

Cantino Jermann 2014

Higor also enjoyed the Afix Riesling with its brilliant straw color, vibrant acidity and notes of green apple with a touch of residual sugar.

Higor Valle, Toppers Nantucket

A little bit about Higor; though he’s lived in the U.S. for the past ten years, he is orignally from Sao Paulo, Brazil and this will be his second season as a sommelier at TOPPER’S. Since his first summer on Nantucket, nearly five years ago, he’s always had an interest in working at TOPPER’S because of its vast and impressive wine program. In 2017, Higor looks forward to enjoying the beautiful island and of course, opening amazing bottles of wine for the guests!

 

 

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Summer at TOPPER’S

The Wauwinet is home to one of the nation’s most acclaimed restaurants, TOPPER’S, a favorite foodie destination set alongside the waters of Nantucket Bay. This Nantucket Insider favorite taps into the island’s rich supply of fresh regional ingredients, from land and sea. TOPPER’S dining room offers a uniquely Nantucket feeling of elegant fine dining.
TOPPER's dining room

If you seek more casual fare, you will love TOPPER’s deck, where you can dine under a heated awning with views of the bay.

Nantucket Insider has sampled the summer menu this season at TOPPER’S, and it does not disappoint! See below for a few of our favorite picks from both the dining room and the deck menus. 

Summer Harvest Salad
summer harvest salad

Various seasonal vegetables (may include and are not limited to heirloom tomatoes, squash, eggplant, beans, peppers, fennel, beets and carrots) are served raw, pickled, roasted or pureed along with seasonal berries, stone fruits, herbs and herb blossoms.  TOPPER’S adds a crispy quinoa tuile (best described as a “cracker”) for texture. The dish is rounded out with Stracciatella cheese, a fresh cow’s milk cheese, made of small shreds of curd mixed with cream.  This is the filling that you find inside of Burrata.
*Gluten Free, Nut Free, Dairy Free with modification, Vegetarian

Seaweed Butter Poached Lobster
nantucket butter poached lobster

 The 1 ¼ pound lobster is first partially poached and the meat is removed from the shell and then poached in nori flavored emulsified butter.  The lobster is served with an heirloom tomato tart (puff pastry topped with tomatoes cooked down to jam consistency and finished with sherry vinegar, topped with African blue basil, chive tips and thyme blossoms), glazed baby squash, pickled baby squash, marinated shaved baby zucchini, a fried squash blossom and a rich lobster bisque flavored with tomato and finished with Pedro Ximénez sherry. The dish is garnished with a dehydrated Kalamata olive crumble.
*Gluten Free with modification, Dairy Free with modification.

Shrimp & Grits
toppers shrimp nantucket
White gulf shrimp are sautéed and served over Anson Mills white grits flavored with cheddar cheese.  There is also a slowly poached egg, sautéed oyster mushrooms and country ham gravy (Edward’s country ham, tomatoes, green onions, coffee, cream and butter).

Roasted King Salmon
DSC_0532
Roasted king salmon is served on English pea risotto with glazed white asparagus, marinated pea tendrils and a charred ramp butter sauce.

To reserve your table at TOPPER’S call 508-228-8768 or click here

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