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Join us for Nick@Nite at Allium on March 1

 

Photo credit Angela Cardinali

On Wednesday, March 1, Chef Nick Moulton from Mezze Bistro+Bar is heading south to cook up some inspiration at sister allium restaurant and bar.

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!

Please help spread the word… Like and share our Facebook event here!

Photo credit Bill Wright

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.