{Snapshot} Bergamot Spring Menu

 
This is a {Snapshot} of Bergamot. There are two previous longer, more detailed posts: A guest post by a friend as well as a follow up post that I wrote about a birthday meal we had there.

Bergamot is one of our favorite go-to places. It’s only about a 5-minute drive (20-minute walk) from our house, so it’s easy to head over there on a weeknight (or any other night, for that matter). Bryan and I think we go there at least 2-3 times a month (I know, crazy isn’t it?). The menu rotates frequently (so we never get bored); the food and wine are fantastic (and reasonably priced); and you can’t beat the friendly staff. Furthermore, we love the $39 for three courses deal that’s always present. Who needs Restaurant Week? Plus, $1 oysters at the bar on Sundays, Mondays, and Tuesdays.

You can see why it’s become a favorite. Here’s a snapshot of their recent spring offerings. Yum.


Yes, I love ramps, which could explain why I love this Chilled Ramp Soup ($12). Served with ham Salpicón, whole-grain mustard, and tempura bits, this refreshing soup is pungent yet extremely flavorful. I love the interplay of the textures from the meaty ham to the crispy tempura bits. I believe I have ordered this soup every single time since they added it to the menu. Their House-Made Charcuterie Plate changes frequently. Chef Pooler is always experimenting with one thing or another, and it’s fun to try them time to time. Usually, there’s some sort of pate, some sort of terrine, and sometimes various house-cured meats they’ve been making in the back. Here, I believe we have a sort of pig’s head terrine?, definitely a pate of sorts, and honestly, I can’t remember the last item. It may be made of rabbit, but I honestly can’t remember. Bryan loves getting the Charcuterie Plate, and it’s always very good.
I fell in love with this Champagne Mango Ceviche ($12) the first time I tried it at Bergamot. It’s sort of a play on the word “ceviche” since there’s actually no seafood in this dish. Instead, ripe mangoes are sliced in a way that sort of resemble raw fish (in texture), and then marinated in lime juice, similar to a traditional ceviche. Crispy prosciutto shards add textural contrast (as well as a salty, umami boost), and the Hawaiian chili gives the dish a nice kick.

This dish is awesome for the hot weather and I’ve definitely ordered this one more than once as well. In fact, I’ve even tried making a version of it myself (though mine has Kaffir lime leaves – a Thai inspiration!).
Their interpretation of Hush Puppies ($5) changes depending on the ingredients in season. Our version had sauteed onions and fresh English peas, though the current version on the menu seems to be made with maple syrup, scallions, and bacon. It’s seriously an ever-changing menu!

Chef Keith Pooler grew up in Gloucester cooking all sorts of seafood, so he’s a genius when it comes to any sort of fish. I love ordering the seafood dishes at Bergamot because I know Chef Pooler will do it right. Case in point: The Swordfish at Bergamot is soft and tender, not tough and steaky. I never knew I liked swordfish until I realized how good it tastes when cooked properly.

Ocean Trout, which tastes a lot like salmon, is served in a flavorful clam broth with fiddelheads, squid, aand chickpeas.
Another favorite is the Pan Seared Scallops with mushrooms, parsnips, and a parsnip puree. Bryan ordered the scallops the first time they came on the menu. I loved it so much (yes, he was kind enough to let me try a bite), that I ordered it for myself the next time we went. The scallops are gorgeously seared yet super tender on the inside – just the way I like it.

You can’t go wrong at Bergamot, really. I think it’s a restaurant that has nailed the perfect combination of excellent food, fantastic service, and reasonable prices. I find it easy to go back a lot because the menu changes constantly. Chef is always playing around with various seasonal ingredients, recipes, and new inspirations.

It’s no wonder we go back so often.