About the menu
Anyone interested in eating risotto the way it's served in northwestern Italy can now get it at The Museum Cafe. The spring menu includes a venison entree with spring onion risotto, fresh peas and strawberry-balsamic demi glace that sounds inviting.
“Our brunch is one of our busiest times. It's pretty much reservation only,” Boudreaux said.
And why not, with mimosas made with fresh-squeezed orange juice, pulled pork hash made of fennel-braised pork and Duck Confit Polenta, to name a few.
On my most recent trip, Boudreaux made grilled quail with bamboo rice, gooseberry vinaigrette and sauteed tomatoes. The quail was succulent, and the rice threw me floral notes from the plate and a nutty finish on the palate.
He also made pan-seared scallops with Boursin-whipped potatoes and a honey beurre blanc. The scallops were delicate in the center with just enough crust, and the potatoes, well, let's do the math: Boursin cheese + butter-whipped potatoes = more please. And then dab either (both) in honey-tinged whipped butter sauce, and conversation might disappear for a while.
The spring menu shows plenty of fiddleheads and ramps, but also a lot of quinoa and celeriac.
Boudreaux recommends the sweet breads he prepares with sage, lemons and prosciutto. For spring, he's going into the way-back machine and stopping off in France to present escargot in garlic-butter.
“I'm doing it real traditional,” he said.
He thinks no meal is should commence without fried-green tomatoes with poblano cream and corn relish. I concur.
About the Cafe
The Museum Cafe opened in May 2002 under the management of now-defunct Restaurant Resource Group. Chefs Robert Black and Chris McCabe were first at the stove and have since become stalwarts for A Good Egg Dining Group.
The Museum Cafe grew into a downtown standby under Farnia. The menu has always been based on classic French techniques while reflecting the creative spirit of the museum.
Those going to see a film at the museum can get on the fast track with a prix fixe dinner and a movie for $28, which includes two courses and tickets to the movie.
To check out the full menu and make reservations, go online to okcmoa.com/eat.