FISH ‘N’ CHIPS
A play on the favorite British dish of fried battered fish and hot potato chips, the Fish 'N' Chips at High Street on Hudson features fresh fluke tartare marinated in creamy aioli with thin, crispy chips and pickled cucumber.
CARROTS A LA MENDEZ
Colorful roasted baby carrots, pickled onion, and sunflower seeds come together to create this beautiful dish named after one of High Street’s cooks who introduced McPaul to her family recipe.
CHARCOAL GRILLED OCTOPUS
Perfectly cooked, tender piece of octopus is paired with charred shishito peppers and roasted sunchokes over a bed of creamy sunchoke puree. The octopus is seasoned with chermoula, a zesty Moroccan herb sauce.
SQUID INK MAFALDIN
Flat, wide ribbon-shaped pasta colored black with squid ink is tossed in rich smoked mussel liquer and sofrito, and topped with pickled jalapeños, crispy breadcrumbs, and fresh herbs in this delectable dish.
KABOCHA SQUASH AGNOLOTTI
This signature fall dish features ravioli-style pasta filled with tomato-spiced kabocha squash puree over creamy ricotta and crunchy candied walnuts in a brown butter sauce.
BEEF & BROCCOLI
Named after a popular Chinese takeout dish, Beef & Broccoli highlights charred slices of medium-red skirt steak simply seasoned with sea salt. The steak is paired with a dollop of whipped broccoli, béchamel, cheddar and black garlic and duck fat-cooked crispy potatoes.
CARROT CAKE
Dense yet moist piece of carrot cake resembles the taste of muffin top. The carrot cake is complemented by spiced walnuts, roasted pears, cream cheese mousse, and crunchy granola.
HONEY CUSTARD
Having the texture of pudding and flavor of caramel & honey, this mouthwatering dessert is topped with honeycomb candy, ricotta mousse, and ripe cranberries.
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