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

Warm mackerel agro dolce… pickled pear puree, currant, pomegranate, pine nuts  14

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

*Fisherman’s soup… rouille, Gruyère, basil oil  15

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

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

 

*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

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

blue cheese  29

*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

Brussel sprouts… apples, bacon   9  

DESSERTS

Fruit sorbet… berries  10