The tasting menu action heats up this week with newly introduced prix fixe offers coming our way at Zama, Bar Ferdinand, Meritage, Matyson and Cantina Feliz. With a focus on noodles, Ben Puchowitz over at Matyson is looking to his and partner Shawn Darragh’s alter-ego, Cheu Noodle, for inspiration for his latest weekly tasting, while Zama adds new tasting options at multiple price points. Meanwhile Meritage’s Anne Coll is going game, and David Ansill is exploring the subject of “fall harvest.”
Zama
Chef Hiroyuki “Zama” Tanaka just rolled out three new tasting menu options ranging in price from $36 to $45 that are modeled after Restaurant Week deals. They include a special maki tasting menu for $36; a sushi tasting for $39; and sashimi menu for $45. Each of three menus include several different choices for each course, but the sushi and sashimi menus come with a chef’s choice for the third courses. The maki menu leaves the entree decision to guests.
The Special Maki Tasting Menu:
First Course (Choice of one)
California Salad with ume dressing
Kaiso Salad
Assorted seaweed with tosazu and grated sesame seeds
House salad with ginger vinaigrette
Miso Soup
Second Course (Choice of one)
Spicy Paiche Tempura with broccoli and cauliflower
Fried Pork Dumplings
Fresh ginger and spicy soy sauce
Vegetable Tempura with dashi soy and spicy sauce
Third Course (Choice of Three, 2 pieces each, Served with a mini SST.)
Bronzizzle - Cucumber and avocado inside out roll with Bronzino finished with yuzu-soy sauce and hot sesame oil.
Wasabi Lobster - Shrimp California, inside out with wasabi tobiko topped with lobster salad and mango chili sauce.
Wasabi Tuna - Snow crab tempura, Tuna tartare, Wasabi mayo
Shrimp and Eel Fiesta - Tempura shrimp, BBQ eel. Avocado salsa
Spider - Tempura soft shell crab with asparagus and lettuce
The Sushi Tasting Menu is as follows:
First Course (Choice of one)
California Salad with ume dressing
Kaiso Salad - Assorted seaweed with tosazu and grated sesame seeds
House salad with ginger vinaigrette
Miso Soup
Second Course (Choice of one)
Spicy Paiche Tempura with broccoli and cauliflower
Fried Pork Dumplings - Fresh ginger and spicy soy sauce
Vegetable tempura with dashi soy and spicy sauce
Third Course
Chef’s Selection 7 piece nigiri
Served with a mini SST.
The Sashimi Tasting Menu is as follows:
First Course (Choice of one)
California Salad with ume dressing
Kaiso Salad - Assorted seaweed with tosazu and grated sesame seeds
House salad with ginger vinaigrette
Miso Soup
Second Course (Choice of one)
Yuzu Miso Salmon
Norwegian Salmon sashimi with Yuzu Miso Mustard sauce. micro greens and salmon roe.
Hamachi Ponzu - Yellowtail sashimi with soy pickled jalapeno and ponzu sauce.
Takowasa - Thin sliced Octopus with soy marinated chopped wasabi stem
Third Course
Chef’s Selection 12 piece sashimi
Matyson
Ben Puchowitz turns to noodles for this week’s tasting menu inspiration. Each dish features gluten-free noodles. The menu’s available starting today, and running through Thursday.
Matyson’s Noodles menu:
Beef Carpaccio
Parmesan “noodles”, oregano, crispy burdock
Chickpea Sev
Lamb neck, olives, tomato, dates, smoked yogurt
Salsify Tagliatelle
Oyster, creme fraiche, bottarga, lemon
Shrimp Noodles
Pork belly, egg, sesame chile broth
Carrot Cake Cannelloni
Cream cheese, walnut, cinnamon ice cream
Meritage
Anne Coll’s getting her game on this week with a $39, five course menu that features wild boar, venison, Koren fried guinea hen, and more. It’s available from Wednesday through Friday.
Amuse Bouche
Pan Fried Wild Boar Dumpling, cranberry chutney
1st course
Grilled Quail, watercress endive salad, honey crisp apple, pumpkin seeds, balsamic fig glaze
2nd course
Korean Fried Guinea hen Thigh, collards, Oakshade cheddar polenta
3rd Course
Roasted Cervena Venison, parsnip puree, chestnuts, brussel sprouts, ginger snap sauce
4th Course
Flourless chocolate torte, pumpkin ice cream, pumpkin brittle, maple bacon caramel, cranberry sauce
Bar Ferdinand
David Ansill’s been keeping the tasting menus interesting each week since returning from his Jamaican sabbatical. This week he’s going hyper-seasonal with a “Fall Harvest” theme he’s going to play through nine courses. It’s going on Thursday, and runs $40 per person.
1st Course
Oyster, Caramelized Apple Veil, Smoked Salmon Roe
2nd Course
Pumpkin-Bacon Soup, Estrella Damm Caramel
3rd Course
Cauliflower Chips, Paprika Salt, Saffron- Lemon Aioli
4th Course
Butternut Squash Terrine, Sage- Nutmeg Cream Cheese, Toasted Pistachio Crumble
5th Course
Turbot, Artichoke Truffle Puree, Green Peppercorn Sauce
6th Course
Turkey Thigh Roulade, Pimentón-Orange Stuffing, Honey Poached Cranberries, Kohlrabi, Natural Jus
7th Course
Glazed Pork Belly, Poached Apple, Braised Swiss Chard, Rutabaga Mustardo
8th Course
Cider Brined Duck Breast, Brandy-Chestnut Puree, Maple Glazed Turnips, Coffee Salt
9th Course
Caramelized Parsnip-Coffee Ice Cream, Cocoa Nib Tuille
Subject to change, based on available ingredients.
Cantina Feliz
Another reason to head to the burbs for dinner? You bet. Tim Spinner’s kicking off his homage to the Mexican Day of the Dead with a three-course Dia de los Muertos tasting menu at his suburban outpost. It runs from October 29 to November 3, costs $27 per person, and has an optional beverage pairing for $12 more.
Blood Orange Ceviche
Kampachi, Raspberry Sorbet, Cucumber Slices
Arrechera
Flank Steak, Mole Poblano, Bone Marrow Tamale, Grilled Asparagus
Pumpkin Bread Pudding
Served with Dulce de Leche Ice Cream
