Though the doggiest of summer’s dog days are clearly upon us, the ungodly temps don’t appear to be slowing down the city’s chefs. Both Matyson’s Ben Puchowitz and Meritage’s Anne Coll are flaunting new menus this week. Matyson’s features new dishes like spicy bay scallops with watermelon, saffron and black sesame; corn and foie gras ravioli with smoked blackberries, porcini, pistachio, Moroccan spices; and lobster stuffed skate wing with baby squash, chickpea, tomato, chirizo, lemon-verbena. Meritage’s new offerings include crispy poblano pepper stuffed with braised pork; grilled octopus with crispy chickpeas, tapenade, tomato confit and p reserved Meyer lemon; and barbecue Scottish salmon with a fricassee of white corn, summer squash, herbs and a basil emulsion. The entire menus from both are below.
Matyson’s new menu:
Appetizers
Spicy Bay Scallops 12
Watermelon, saffron, black sesame
Veal Sweetbreads 13
Serrano ham, white bean puree, black mission figs
Corn & Foie Gras Ravioli 15
Smoked blackberries, porcini, pistachio, Moroccan spices
Seared Lamb Belly 12
Chickpeas, tomato, celery, feta, red pepper-caraway
Heirloom Tomatoes & Cucumbers 11
Yuzu, ricotta, pine nuts
Grilled Rock Octopus 13
Cactus, jicama, avocado, chile-lime aioli
Blue Moon Baby Arugula 10
Peaches, corn, maytag blue
Entrées
Lightly Smoked Arctic Char 27
Black rice crepe, maitake mushroom, plum-soy
Sauteed Bronzino 28
Fennel, apricots, wax beans, smoked paprika-brown butter
Potato Crusted Alaskan Halibut 29
Asparagus, miso-truffle, poached egg, pickled shitake
Seared Duck Breast 27
Green farro, eggplant, muhamarra, pumpernickel
Lobster Stuffed Skate Wing 29
Baby squash, chickpea, tomato, chirizo, lemon-verbena
Grilled NY Strip Steak 28
Crispy grits, swiss chard, peaches, huitlachoche
Herb Roasted Chicken Breast 22
Lancaster county succotash, fennel, pancetta, mascarpone
Meritage’s new menu:
SNACKS
Pickled vegetables 3
Crispy calamari with korean chili sauce 8
Crispy poblano pepper stuffed with braised pork 5
Braised kobe meatballs in a sweet and sour tomato sauce 6
Chickpea fries with black olive tapenade 5
Crispy eberly farm chicken livers port wine reduction 7
Local vegetable tempura 5
Corn and crab custard 5
Country pate house made mustard and pickles 8
Pickled beets with herbed goat cheese wontons [$$?]
Zucchini, crab and corn fritters lime scallion crème 7
Pork and shiitake dumplings 5
SMALL PLATES
Gazpacho with black olive tapenade 8
Mixed farm green salad with cherry tomatoes, and cucumbers in a basil sherry vinaigrette 8
Tomato and house made mozzarella salad with baby arugula, pickled red onions 11
Chicken confit with a crispy rice cake, fried egg and a green salad 12
Braised lamb belly with a white bean ragout and poached egg 12
Roasted Gulf shrimp with a melon and cucumber salad and lemongrass espuma 9
Grilled octopus with crispy chickpeas, tapenade, tomato confit and preserved Meyer lemon 12
Seared Cape May diver scallop with a shrimp ravioli, corn puree, and tomato chutney 14
Red wine braised escargot with garlic potato puree 11
LARGE PLATES
Grilled hangar steak with new potato croquettes, farm green salad
and sautéed garlic string beans 24
BBQ Scottish salmon with a fricassee of white corn, summer squash, herbs and a basil emulsion 20
Roasted amish chicken with smashed new potatoes, sautéed kale, roasted button mushrooms with a summer truffle chicken jus 19
Grilled Berkshire pork chop with a white corn & zucchini polenta, creamy succotash and spiced peach chutney 23
Pan seared fluke with a quinoa salad with crab, string beans, corn and cherry tomatoes in a meyer lemon caper butter sauce 22
Hudson Valley duck breast with local sweet potato pudding, cabbage confit, and a lavender, sugar plum and red wine reduction 24
