It’s Not Scarf Weather Yet, But Matyson’s Pushing Fall Flavors

Matyson Photo: Matyson

While flirting with things like wild king salmon, quinoa and green tea for a “Power Foods” themed tasting menu this week, Matyson chef Ben Puchowitz appears to be charting a course for autumn with the roll out of his latest a la carte menu updates. Though not necessarily pushing the change of season prematurely — you know, like those people you see rocking scarves when it’s still September and temperatures are still in the high 80s — flavors like sweet potatoes, apples and maple syrup compliment gently smoked foie gras, and celery root and pears adorn Barnegut Light scallops. The shift in seasonality here is subtle, but it’s a sure sign that we are just a stone’s throw away from pumpkin and kabocha squash overload. Peep the full menus straight ahead.



Dungeness Crab Roulade 13
Miso butter, avocado, mango, soy

Ahi Tuna 13
Heirloom tomatoes, fennel seed, breakfast radish, bottarga

Berkshire Pork Belly 12
Cucumber kimchi, mint, cilantro, peanut, gochujang

BBQ Quail 13
Corn, peaches, black mission figs

Ricotta Cavatelli 13
Lamb’s neck, dates, cerignola olives, aged goat cheese

Lightly Smoked Foie Gras 17
Sweet potato bread, apple, bourbon-maple, mustard seeds

Blue Moon Baby Arugula 10
Explorateur, muscat grapes, truffled sourdough, ice wine vinegar


Crispy Skin Red Drum Fish 27
Black eyed peas, collard greens, coconut-curry

Wild Alaskan Salmon 29
Yuzu, beets, carrots, thai basil, wasabi-pea

North Atlantic Swordfish 28
Tandoori, quinoa tabouleh, eggplant, yogurt

Barnegut Light Scallops 29
Celery root-truffle, maitake, pear, uni

Lamb Sirloin 28
Cauliflower empanada, golden raisins, confit garlic, chickpeas, romesco

Grilled NY Strip Steak 28
Peruvian potatoes, poblano peppers, smoked corn, chimicurri

Herb Roasted Chicken Breast 22
Sunchoke, shell beans, serrano ham



Crispy Calamari 7
Yuzu aioli, sweet soy

Cauliflower Empanadas 6
Golden raisins, romesco

Bacon Wrapped Dates 7
Blue cheese, piquillo pepper

Heirloom Tomatoes 8
Radish, fennel seed, bottarga


Blue Moon Baby Arugula 7/10
Explorateur, muscat grapes, truffled sourdough, ice wine vinegar

Chipotle Skirt Steak 14
Bibb lettuce, pineapple, jicama, queso fresco, pickled red onion

Tandoori Swordfish 12
Quinoa tabouleh, swiss chard, yogurt dressing

Grilled Chicken Cobb Salad 11
Romaine, bacon, roasted corn dressing

(served with fries or salad)

NY Strip Cheesesteak 10
Watercress, shitakes, sauce mornay

Dungeness Crab Cake 14
Avocado, mango, miso-truffle aioli, house made brioche bun

Serrano Ham & Manchego 12
Fig compote, pickled cherry peppers, arugula, baguette

Braised Lamb Pita 12
Spicy cucumber, carrot raita, chickpeas, romaine

Wild Mushroom Hoagie 9
Swiss chard, parmesan, balsamic


House Made Pasta 13
Chef’s daily inspiration

Chicken Pot Pie 14
Hen of the woods mushrooms, summer vegetables, tarragon

Steak Frittes 16
Grilled skirt steak, swiss chard, parmesan-truffle fries, chimi churri

Seared Red Drum Fish 16
Black eyed peas, collard greens, coconut curry

PEI Mussel & Chorizo Stew 12
Chickpeas, cherry tomato, cilantro, grilled sourdough

It’s Not Scarf Weather Yet, But Matyson’s Pushing Fall Flavors