Page 112 - December2018
P. 112

Little Donkey’s menu o ers a diverse, multicultural mix of small plates utilizing a wide variety of unique ingredients. “Menu items can change here on a daily basis,” says Grosse. “We do have staples that will more than likely never leave or leave then come back. However, changing the menu is fun and challenging at the same time and it’s what drives us as chefs.”
For the hors d’oeuvres, the Ikura Corn Bread with maple butter and yuzu kosho provides a tasty tingle for the tongue. Expertly prepared Foie Gras marries cara- melized pluots, chamomile and fennel pollen. On the Charcuterie, the BLT Lettuce Wraps are artistically presented on a palate featuring lamb bacon, crisp petals of Boston lettuce, pimento cheese, tomato jam and pickled red onion. Mahi Mahi Nachos boast nduja queso fundido, fresh salsa and black beans.  e Razor Clam Casino adds smoked kielbasa butter, parmesan bread crumbs, lemon and scallions to a traditional favorite.
Vegetables and salads hold a prominent place on the menu, with a variety of o er- ings.  e delicious Pupusa highlights squash blossom, Chihuahua cheese and spicy slaw. SunGold Tomato Tonnato pairs ricotta salata and blue cheese for a savory dish.  e Sweet Cheesy Corn mixes  avorful shishito,
mozzarella and miso topped with a surprise for diners – the dried bonito  sh shavings served on top actually move when reacting with the heat of the dish.  e Italian Burrata showcases heirloom tomatoes, pistachio pesto and candied lemon.
In the pasta area, Little Donkey continues to innovate. Spicy  ai Street noodles incorporate kohlrabi, bok choy, peanuts and are garnished with cilantro and bean sprouts. An aromatic Biryani blends basmati rice, sa rom, halibut, cashews, cardamom, sun ower seeds and barberry. Manti, an Istanbul Meat Ravioli, is luscious with garlic sour cream and red pepper butter.  e Wok Fried Chow Fun features local Hen of the Wood mushrooms in savory ginger, yellow chive and Calabrian chili spices.
For meat and  sh lovers, the restaurant serves up Blow sh Tails with black garlic aioli and charred lemon or a Kalbi Short Rib in a Korean BBQ sauce accompanied by kimchi, pickles and shaved daikon. Octopus a la Plancha adds a charred onion vinaigrette and is served with potato tostones.  e Pickled Brine Fried Chicken Sand- wich adds a green papaya slaw, jalapeno and avocado ranch, with the menu warning “it is hot and messy.”
 e journey closes with innovative dessert o erings, including a Churro Ice Cream
Sandwich. Even in this course, produce remains a key component as evidenced in the Concord Grape Clafoutis a la Mode or in the Blueberry Galette, featuring Maine blue- berries, coconut ice cream and macadamia nuts. pb
505 Massachusetts Avenue Cambridge, MA 02139 617-945-1008
Lunch: Mon-Fri, 11 a.m. - 5 p.m. Dinner: Sun-Thurs, 5 p.m. - 11 p.m. Fri-Sat, 5 p.m. -11:30 p.m. Brunch: Sat & Sun, 10 a.m. - 3 p.m.

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