After turning up recently on menus at Amis and Adsum, we’re beginning to think that pigtails are, like, a thing now. With his menu updates for spring, Matyson’s Ben Puchowitz is latest local chef to chase the tail. The crispy-fried curlicues are plated with grilled corn salsa and pineapple glaze. Other highlights from the new menu include a spicy cucumber salad with chickpeas, feta, mint, cilantro and pickled chilies, Maine lobster and potato gnocchi with English peas, baby carrots, creme fraiche and whipped ricotta, and Ancho rubbed duck breast with duck tamale, goat cheese, corn, maitake and fig mole. See below for the entire menu.
MATYSON DINNER MENU
Appetizers
Maine Lobster & Potato Gnocchi 14
English peas, baby carrots, creme fraiche, whipped ricotta
Hiramasa Tartar 13
Avocado, jicama, passion fruit
Veal Sweetbreads 13
Artichoke, quail egg, golden raisins, lemon-caper aioli
Seared Hudson Valley Foie Gras 16
Bubbie’s banana bread French toast, chipotle-maple, crispy serrano ham
Crispy Fried Pig Tails 12
Grilled corn salsa, pineapple glaze
Spicy Cucumber Salad 11
Chickpeas, feta, mint, cilantro, pickled chilies
Blue Moon Spring Mixed Greens 10
Shaved radish, strawberry-lime vinaigrette
Entrées
Crispy Skin Loch Duart Salmon 28
Rock shrimp risotto, english peas, lobster red wine reduction
Seared Diver Scallops 28
Napa cabbaged dumplings, daikon, braised bacon, grapefruit dashi
Pan Roasted Alaskan Halibut 29
Truffled Anson Mills grits, local ramps, blackberries
Ancho Rubbed Duck Breast 27
Duck Tamale, goat cheese, corn, maitake, fig mole
Grilled Lamb Sirloin 27
White beans, cherry tomato, fava bean tapenade, harissa
Grilled NY Strip Steak 29
Watercress-potato puree, shitake marmalade, worcestershire
Herb Roasted Chicken Breast 22
Matzo “scrapple”, dandelion greens, honey-thyme chicken jus