While some restaurants are possibly trying to sugarcoat recession specials by passing them off as anniversary dinners, one spot isn’t beating around the bush. JoeDoe has always been a winning proposition given its hearty portions, but now chef Joe Dobias tells us he has introduced a three-course, $35 “Madoff menu.” You’ll notice there’s a Scottish egg on it, just like at Wilfie & Nell. Are these things the new devils on horseback?
MADOFF MENU
Choice of Appetizer:
Scottish Egg (mustard sauce, sausage)
Celeriac Soup (house-cured pork jowl, almonds)
Liver, Bacon, Onion (challah, apple chutney)
Choice of Entrée:
Tempura Skate Wing (kimchee vinaigrette)
Potato Cavatelli (olive oil, red pepper, greens)
Berkshire Butt ‘Burger’ (parker roll, caul fat, root veg)
Choice of Dessert:
Wildflower Honey Custard (Turkish flatbread crisp)
Banana Bread Sundae (bananas Foster topping)
WINTER MENU
Appetizers
Celeriac Soup (house-cured pork jowl, almonds) - $9
Liver, Bacon, Onion (challah, apple chutney) - $11
Veev-Cured Scallop (crouton, jalapeño mayo) - $13
Maine Hard-shell Lobster (potato pancake, sorrel) - $15
Crispy Pork Belly (Honeycrisp, black pepper aioli) - $12
Greenhouse Salad (D&J; Organic Farms) - $14
Entrées
Tempura Skate Wing (kimchee vinaigrette) - $24
Cod Irish-Style (cabbage, clams, bacon-ale broth) - $26
Winter Vegetable Pastry (butternut, pickled rutabaga) - $24
Berkshire Butt ‘Burger’ (parker roll, caul fat, root veg) - $20
Grass-fed Beef Short ribs (horseradish, rutabaga purée) - $29
Confit of Chicken Breast (English muffin stuffin, green bean) - $25
Dessert
Wildflower Honey Custard (Turkish flatbread crisp) - $8
Banana Bread Sundae (bananas Foster topping) - $8
Cheese Plate (artisan cheeses) - $14
Coco Loco Cake (stout beer, chocolate) - $9
