Matyson’s Ben Puchowitz puts forth a new eating adventure this week in the form of a tasting menu that may be one of his most audacious to date. And based on dishes like gizzards three ways and calves brains ravioli, it’s easy to see which way the chef is going with it: Offal. The five-course, $45 prix fixe option, which gets down to the nitty gritty of delicious and often times overlooked pieces and parts will be available all week. Keep reading to check out the full bill of fare.
“Offal”
Headcheese
Hazelnuts, prunes, smoked mustard
Gizzards Three Ways
Chicken liver mousse, crispy duck tongues, rabbit kidneys
Calves Brain Ravioli
Black trumpets, crispy salsify, white bean puree
Pork Liver en Crepinette
Sauerkraut, celery root, banyuls
Meyer Lemon Souffle Tart
Raspberry Fool
