I had already heard great things about Moxy from a few other bloggers who had made the trip up for an earlier press dinner, so I suspected it was worth the drive. Richard, the Passionate Foodie, gave an exceptionally glowing review. I was also intrigued by chef/owner Matt Louis’ impressive background (more on that in a bit) and the restaurant’s commitment to local sourcing, and I’m a sucker for shareable tapas-style meals. More things to taste!
|Hasty pudding "frites" and fried tomatillos with a house molasses barbecue sauce|
|Poached hen egg with fingerlings, bacon, and lobster|
|Grilled apple and pear with chili-scented crispy kale, pumpkin-sunflower seed granola bites, melted Vermont chevre, caramelized onions|
|Fried clams with pickled peppers, cocktail onions, Raye's mustard aioli|
|Pan-seared pork tenderloin with cranberry marmalade, collard greens, marinated pear|
|Apple cider lacquered pork belly with roasted pearl onions and poached apples|
|Romanesco cauliflower and Brussels sprouts with sugar pumpkin puree and crispy sunchokes|
|Monkfish with sunflower-arugula "pesto"|
|Beef short rib marmalade with grilled bread, pickled onions, Great Hill bleu|
|Accoutrements for johnny cake community|
|Misty Knoll Farms pan-seared chicken thighs with creme fraiche, pickled ginger, cilantro, and lettuce for wraps|
|Johnny cake community: cornmeal pancakes, brown sugared pork shoulder, house sauces, crispy onion, pickled cucumbers|
|Whoopie pie slider with chocolate dipping sauce|
This meal was complimentary, but all opinions expressed in this post are my own.