It’s time for a new menu at Ten Penny.
Jamie Tavelaris has taken over the kitchen at downtown restaurant as executive chef, and has revamped the menu to include expanded dinner offerings, like hand-rolled pastas.
New menu items include:
Confit Duck over Goat Cheese Waffle – served with spicy honey maple sauce, orange/pear marmalade and pecan dust with an egg and microgreens
Braised Brisket Pappardelle – homemade egg pappardelle with local braised corned beef brisket, served with a white wine ragu, fried onion straws and horseradish crème fraiche
Mascarpone and Herb Ravioli – hand-made ravioli garnished with fried capers, Parmesan peels, pea shoots and a white wine cream sauce
Panzanella Salad – homemade croutons, roasted red peppers, cherry tomatoes, buratta, tomato vinaigreet, haricot vert and mixed greens
Seared Shrimp & Scallop Risotto – Radicchino-Parmesan risotto with sautéed spinach and garlic aioli
The new menu also includes a slew of new sharable side dishes, include warm sweet potato salad, jalapeno cheddar grits, and a Mediterranean lentil salad.
The full new menu is available online.
Ten Penny (960 Penn Avenue)
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