Mallebar A Modern French Brasserie

Butternut squash jam, curly parsley, pickle aioli and cured egg yolk.

Rouille and grilled bread.

Stone ground grits green herb butter popped sorghum.

Prosciutto di parma, radishes, pickled vegetables and toasted bread.

Green goddess dressing, pistachios, dried tomatoes, feta cheese, red onions and buttered croutons.

Fresh truffles and fried lobster.

Cold bearnaise, dried herbs and pine.

Brie cheese puree, milk skin and truffle.

Beef short ribs, aerated cheese, crouton and lattice tuile.

Roasted pumpkin, red grapes, toasted pepitas, fried Brie cheese, French vinaigrette, pumpkin seed oil and fennel pollen yogurt.

Sauternes aspic, skillet biscuit, onion jam and gerkins.

Red kuri squash, candied walnuts, bacon, sage, brown butter and French bleu.

Mussels, herbs, butter and fries.

Radish, frisse lettuce, anchovy dressing and parmigiano.

Apple butter, parsnip bone, cipolini onions and mascarpone.

Cranberry, pear, hazelnut and crumble.

Whipped parsnips, crispy brussel sprouts and au poivre sauce.

Celery root, roasted apple, duck confit marmalade, red wine salsify and cider glaze.

Mushroom bordelaise, frites, blue cheese foam and broccolini.

Sea scallops, venison, cranberry, white sweet potatokale gratin and horseradish madeira glaze.

Chowder cream, potato fondant, crispy clams, butternut squash and pickled celery.

Cauliflower mushroom puree, crispy king oyster mushrooms, butter truffle foam and chicken syrup.

Nutmeg aioli.

Cream, butter and chives.

Pine nut yogurt and sweet pepper syrup.

Fried garlic chips.

Duck confit and creme fraiche.

Bacon, cave aged cheddar, sour cream and scallions.

Tonnato sauce and kumquat pickles.

Prosciutto, lemon and parmigiano.