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  • Rohan Kamicheril

Last Cobble Hill Dinner, Thursday, October 20

Indulge your taste for rich fall flavors with this autumnal menu that draws inspiration from the changing season but still manages to be bright and colorful. We’ll have a silky cauliflower velouté served with fried lentils, toasted hazelnuts, and pomegranate seeds to start, followed by crisp lentil croquettes studded with fresh fava beans and served alongside a herbal and piquant chutney made out of the skins of ridge gourd. As a nod to fleeing summer. we’ll have pan-roasted cherry tomatoes served with creamy fresh ricotta, khakhara, and a vibrant ginger chutney. Next is pan-roasted salmon perched over grilled summer squash and a savory yogurt sauce spiked with curry leaves and warm spices. And for dessert, save room for our version of kesari bhath, which we turn into a warm polenta pudding mounted with creme fraiche and served with roasted fall fruit.

Cauliflower velouté

hazelnuts, fried moong dhal, thyme, pomegranate

Fava bean masala vada

heerekayi chutney

Blistered cherry tomatoes

khakhra, ricotta, ginger chutney

Pan-roasted salmon

grilled zucchini, kachiya moru

Kesari bhath

crème fraîche, roasted fall fruit

The suggested donation for this dinner is $65, which includes wine pairings

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