Smith & Wollensky

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Fall Menu Features

Fall Menu Features

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Smith & Wollensky Restaurant Group debuts new Autumn Menu Features starting October 20 at each of its nine locations. Available through the holidays, these seasonal specialties include a selection of premium seafood, delicious fall-off-the-bone pork and innovative new steak presentations.

Mussles3.jpg“As the leaves begin to turn, our chefs are changing things up with an amazing variety of unique signature seasonal offerings that will tempt guests’ palates,” said Kim Giguere-Lapine, Vice President of Marketing for Smith & Wollensky Restaurant Group. “October is National Pork Month and National Seafood Month, so we invite guests to celebrate with our incredible new Cracklin Pork shank and my favorite, the Price Edward Island Mussels with prosciutto and a savory lemon cream sauce.”

TrioFilet3.jpgThe 2011 Autumn Seasonal Menu features innovative appetizer selections. The Fresh Tuna Crudo served on a Himalayan Salt Block to impart a crisp, clean salt flavor. Our Beef Tenderloin Trio is a chef’s selection of three of the most popular presentations of the tender filet medallions: Gorgonzola Crusted with Applewood Smoked Bacon, Fig Demi-Glace and Cajun-seasoned. 

Two other entrée features promise to become mainstays on the dinner menu. The Deconstructed Rib Eye starts with a USDA Prime rib eye steak trimmed so only the heart of the rib remains. The well-marbled cap is braised with shallots, garlic, morel mushrooms, red wine and veal stock, and the finished ragout is served on a grilled baguette, accompanied by roasted bone marrow. “Guests at the new Boston Atlantic Wharf had the opportunity to have a sneak peak at this new dish before it was introduced to the other locations,” said Lapine. “The response has been phenomenal. The Deconstructed Rib Eye demonstrates our chefs’ amazing and innovative culinary talent.”

PorkShank5.jpgAnother new favorite is the Cracklin Pork Shank.  Braised, then slow-cooked until tender, the shank is then fried to crisp the outer skin. The tender fall-off-the-bone shank is served with a creative pair of side dishes–crème fraiche sauerkraut and house-prepared firecracker applesauce. 

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Guests can toast the season and the newest Smith & Wollensky location, Boston Atlantic Wharf, with the Boston Tea Party Martini. This signature cocktail is made with Absolut Wild Tea served in a specialty martini glass from Stölzle. All locations are serving this new cocktail in celebration of the new restaurant.

The new seasonal menu features compliment the classic Smith & Wollensky menu and are offered daily for both lunch and dinner at each of the nine locations, with the exception of the New York City location.