Dylan Hallas

Four Course – forty two dollars
Shaved vegetable salad, citrus vinaigrette, homemade tarama
Warm mussels, tomato ragout, grilled toast
Paprika braised lamb shoulder “Porkolt”, dilled squash slaw
Poached fig crepes, fromage blanc, toasted walnuts

Bar Bites:
Phyllo pastries filled with chard, feta, pine nuts, and currants
Spiced lamb tartare, bulgur, mint, flatbread
Marinated sardine crostini, roasted peppers, chorizo, egg, arugula

Description for this menu: From an early age I was exposed to an interesting melange of Hungarian, Turkish, French, and Italian cooking. Of my paternal grandparents, who did most of the cooking, one is Hungarian, the other Bulgarian, and they raised my dad in Turkey for ten years or so. Additionally, they travelled extensively throughout Europe and adopted dishes here and there as it suited them. It would not be atypical to start a meal with some Turkish mezze, move to coq au vin, and finish with a Dobos torte. I was a lucky kid! This meal is inspired by and dedicated to my grandparents, who jump-started my passion for food early in life.