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.
MATYSON DINNER MENU
Appetizers
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
Entrées
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
MATYSON LUNCH MENU
Appetizers
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
Salads
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
Sandwiches
(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
Entrées
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