Following is a sneak peak at the evening’s a la carte menu featuring the Mezze ‘hit list’ favorites of our friends and family:
RAW OYSTERS winter citrus, celery 3/each
BURRATA TOAST fried brussels, local honey, smoked almonds 11
KOHLRABI SALAD green apple, celery, pistachio, mint, bianco sardo 11
ENDIVE SALAD treviso, sourdough, basil, anchovy 11
SLOW-ROASTED CARROT TACOS carrot romesco, salsa verde, slaw 12
RICOTTA CAVATELLI littleneck clams, oyster mushrooms, celery, grana broth 20
SPANISH OCTOPUS hummus, cucumber yogurt, carrots, chicken sausage, espelette 21
FAZZOLETTO smoked kingfish, preserved lemon, olives, capers, cauliflower 23
MEATBALL potato purée, caramelized cabbages, tobasi 24
WINTER CITRUS TART pistachio, milk crumb 8.50
Space is limited! Dinner service will take place from 5 – 9:30 pm. Reservations are requested so please call us at 413.528.2118 or visit OpenTable to secure a seat!
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More on Chef Nick
A graduate of the Culinary Institute of America, Nick produces simple food that is bright and full of life. He is dedicated to the nose-to-tail philosophy and is involved in the harvesting and butchering of ingredients for Mezze Bistro’s menu. He places an emphasis on plant-based foods and wild ingredients that grow in the Berkshire region and believes in supporting sustainable agriculture. With a strong commitment to the farm-to-table movement, Nick is always building awareness of Berkshire food culture and an understanding of the region’s terroir.