Crispy Fried Pig Tails Highlight Matyson’s New Menu

Matyson Photo: Courtesy Matyson

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.



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
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


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
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

Crispy Fried Pig Tails Highlight Matyson’s New Menu