Icelandic Menu at Legal Sea Foods March 7, 2013

Guest Chef Fannar Vernarðsson, first place winner of Icelandic Dessert of the Year in 2012, and Chef Thrainn Freyr Vigfusson, Executive Chef at the renowned VOX restaurant in Reykjavík, have created a special Icelandic tasting menu to be offered exclusively at Legal Sea Foods. Sourcing the freshest ingredients straight from Iceland, the two chefs will collaborate to offer a unique, scintillating four course menu that will showcase the best of Nordic cuisine to Boston-area diners. In addition, the restaurant will feature a custom-made Reyka Vodka cocktail; Reyka Vodka infusion, fresh squeezed and strained lemon juice, and simple syrup for $10.
The three course Icelandic Menu will be offered at three Boston Legal Sea Foods locations; Copley Place, Prudential Center, Park Square, and the four course offering will be served at Legal Harborside, Floor 2.
The 3-course Icelandic Menu will be offered for $32.95 (Copley, Park and Prudential), and the 4-course menu will be offered for $55 (Legal Harborside) and will include:
First
Marinated Icelandic salmon with fennel, rutabaga, artic char roe in spruce oil and horseradish dressing.

Second
Pan fried Icelandic cod with potatoes dressed with Icelandic dulse, watercress salad and mussel sauce.

Main (only served at Legal Harborside, Floor 2)
Roasted shoulder of Icelandic lamb with sunchokes, onions, preserved lemons and lamb jus.

Dessert
Skyr Tiramisu style: Skyr mousse and spice cake served with coffee ice cream.

Reservations can be made by visiting http://www.legalseafoods.com/reservations.
Chef Thrainn Freyr Vigfusson, is one of Iceland’s most brilliant young chefs. In 2011 he took seventh place in the Bocuse d’Or, one of the world’s most prestigious international cooking competitions. In 2009 he was awarded the Silver Medal in the Scandinavian Chef of the Year Competition. In 2007 he was named the Icelandic Chef of the Year. Vigfusson if the head Chef of Kolabrautin, one of the latest additions to Reykjavik’s burgeoning food scene. Chef Vigfusson attended the Hotel and Catering School in Kopavogi, Iceland, graduating in 2005, and the Valrhona Grand School of Chocolate in 2007.
Chef Fannar Vernarðsson graduated on top of his class from The Icelandic Culinary School in 2007. He has worked at a number of fine dining restaurants in Reykjavík, including chef de cuisine at Einar Ben and VOX restaurant. Fannar is currently Executive chef at the renowned VOX restaurant at The Reykjavík Hilton. Fannar comes from Siglufjörður, a small town in Northern Iceland. In his kitchen, he focuses on the New Nordic Cuisine. He regularly takes his team of chefs with him to the countryside gathering local wild herbs, mushrooms and berries which they serve with a wild yet elegant style. Fannar has won awards for third place in chef of the year 2011 and first place in desert of the year 2012. One of his sous chefs at VOX restaurant, Sigurður Kristinn Laufdal, is competing for Iceland in Bocuse d´or in Lyon this year.

Official Website: http://www.icelandnaturally.com