Lemon Hill, which recently ended its limited partnership with consulting chef Mitch Prensky, is gearing up this week for its first big menu overhaul since the Supper chef’s departure. According to Manager Dan Eng, the Hill’s own chef Joel Mazigian is tweaking the menu, adding plates that are more focused on fall flavors. Housemade lamb bacon adorns charred Brussels sprouts, blood sausages (also made on premises) plays lead on a new flatbread, while a veal sweetbread stew with roasted root veggies and fingerling potatoes sets the mood for the season. New dishes will begin showing up on Thursday, and the entire menu should be humming by the weekend. Keep reading for peek at what else is new.
Veal Sweetbread Stew
Roasted Root Vegetables, Fingerling Potatoes, Sourdough Toast
Roasted Chantrelle Mushroom Flat bread
Celery Root Puree, Dante Sheep’s milk Cheese
House Made Blood Sausage Flat bread
Caraway Braised Cabbage, Grain Mustard Bechamel, Pickled Apples, Celery hearts
Charred Brussel Sprouts
House made Lamb Bacon, Pecorino
Korean BBQ Short Rib Sandwich
House Made Beef Fat Kim chi, Sesame Mayo, pickled cucumber, charred Scallion
All the vegetables will be switching from that portion of the menu based on whats available in season.
In addition to updating the menu, Lemon Hill’s bar staff has updated the cider offerings, too. Here’s what’s been added.
Ace pear Cider
Anthem hopped apple cider
Anthem Cherry Cider
Etienne DuPont french farmhouse cider
Isastegi Basque Cidra