December Newsletter

The Garum Factory

 

*Indicates dish can be modified to meet dietary restrictions

 

FIRST

*Hearty lettuces… local scamorza cheese, walnuts,
quince-balsamic vinegar  13

Smoked swordfish… capers, celery, pickled watermelon,

chili oil   15

*Prosciutto… olive stuffed buratta, fennel-orange marmalade, candied oregano  16

Pat and Barbara’s perfect grilled littlenecks… andouille,

toasted garlic bread  18

SECOND

Pumpkin Soup… truffle honey, lemon-thyme, parmesan cream  14

*Orecchiette… greens, garlic scapes, housemade sausage  15/28

Lobster bucatini… green and red tomatoes, chilis, saffron  16/32

Ricotta gnocchi… sage brown butter, red kuri squash, gorgonzola, spicy orange glaze  16/30

*Farfalle… roasted cauliflower, herb sauce, pine nuts, Bottarga   15/29

THIRD

Eggplant parmesan… baked tomatoes, stuffed pepper, capers, pine nuts  25

Seared scallops… Asian greens, chanterelles, rhubarb relish  36

*Olive oil poached lobster… garum braised tomatoes,
preserved peaches, chickpea fries  42

*Guanciale wrapped branzino… scorched Brussel sprouts,
apple butter sauce, chestnuts  37

*Smoked and grilled baby chicken… local barley, walnuts, beets,

blue cheese  29

*Grilled pork rack… milk braised belly, buckwheat polenta, mushrooms, black kale, capers  39

* Brown sugar lamb rack with slow cooked shoulder… orange, black olives, rosemary potato stack  40

Slow roasted Long Island duck… braised escarole, roasted fingerlings, Sicilian green olives  39

Grilled Pineland Farm sirloin steak… portabella, arugula, Parmigiano Reggiano, truffle oil  43

SIDES

Autumn vegetables… butter, thyme  8

Wilted greens … garlic, chilis  7

Crispy confit fingerlings  6

Pan seared mushrooms… herbs, shallots, Marsala  9

Buckwheat polenta… parmesan, herbs, evoo  8

Brussel sprouts… apples, bacon   9  

DESSERTS

Caramelized autumn fruit tart… maple cream,
candied lemon zest  12

*Chocolate crema… espresso sambuca ice cream soda  13

Cheddar sage shortcakes… glazed apples, spiced cider,

cranberry compote  12