Our weekly dinner series…
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Give The People What They Want… since our trial menu format started a few weeks ago we have had lots of constructive comments. The most common being, how incredible the food is, but with a clear preference  for an A La Carte Menu format. With our loyal customers in mind, starting on Tuesday the entire menu will be available in an A La Carte format and we will have new dishes added and changed weekly.

Come join us this week, for our first ever White Truffle Dinner!!!

Starting on Wednesday, we will be reintroducing our weekly dinner series with a good one… ‘From Emilia Romagna with Love.’ White Truffle season has just started and it’s going to be a good one. We are having fresh whites from Emilia Romagna delivered on Tuesday for our Menu this week. Each dish will showcase something special about the region. Each dish created with the intention of having fragrant fresh truffle shave on top! Is your mouth watering yet?

Due to the rarity and quality of the product, we do have to increase the price of the menu for the week. It will be 4 courses (three of which are focused on the White truffles) for $90 this Wednesday and Thursday.

Calling all Wizards and Witches!
Stay tuned for something special from us in celebration of Chestnut Hill’s Witches and Wizards Pub Crawl on Friday night.

‘From Emilia Romagna with Love’
October 16th and 17th
Menu $90

A warm parfait of Parmesan Reggiano and farm eggs with fresh white truffle

Handmade tortellini in a broth of roast chicken and Alba truffles

Slow Roasted Guinea Hen with a ragout of gnocchi, celeriac and white truffle

“Zuppa Inglese” a lovely variation of Tiramisu

Mica Fall a la Carte 2019


Duck Fat Madeline’s with smoked yogurt

Crispy Savory Donuts with dried fall mushroom and raclette

Fried Broccoli with black cheddar and nori

Crab Beignets with old bay mustard

Chilled East Coast Oysters with shiitake mignonette

Grilled Foie Gras with Swiss chard and sourdough


Spanish Octopus with potatoes and paprika

A Waldorf Salad of gem lettuce

Crispy Saffron Rice with marinated mussels

A Red Salad of Beets with pumpkin seeds and avocado

Charcoal roasted eggplant with bonito butter and basil

Raw Albacore tuna with smoked jalapeño and peanut

Celery root soup with raw apples and hazelnut

Fresh spaghetti with dried shrimp and garlic butter

Braised Beef Ravioli with melted shallot and goat butter


Pot roasted cauliflower with burgundy truffles

Roast chicken with potato and wild mushrooms

Crispy Salmon with rutabaga and lime

Dayboat Scallop Curry with pumpkin and shellfish

Grilled Hanger Steak with Brussels sprouts and taleggio

Heritage Pork with cabbage and wheat berries


Our Carrot Cake with vanilla cream and hazelnut

Dark Chocolate Torte with sour cherry and pistachio

Spiced Churro with chocolate sauce

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