Mombo Restaurant

To Start

Charcuterie *

Meats & Cheeses to share ~ 19
Mombo signature charcuterie plate is made in-house, served with stone ground mustard, cranberry olive tapenade, fig jam and red onion compote accompanied by lightly grilled baguette slices

Cheese Plate for two ~ 14
A selection of four artisanal cheeses served with sweet & sour raisins, fig jam and freshly baked wonton crackers

Soup & Salads

Lobster Bisque ~ 10
A New England classic; rich, creamy and finished with cognac and plenty of fresh Maine lobster

White Miso Soup ~ 9
A fennel & leek miso broth served with edamame potstickers, local garden scallions and shitake mushrooms

Mixed Greens Salad ~ 8
Bibb & lola rosa greens tossed in a tarragon dressing with pickled cranberries and chive sticks, garnished with sweet potato chips

Mombo Salad ~ 9
Maneesh flatbread served with a spinach & parsely salad accompanied by roasted chick peas, fennel, bell peppers and feta cheese that are tossed in a smoked apple wood vinaigrette

Beet Salad ~ 9
Mixed beets, served with a goat cheesecake and purple mustard, garnished with lightly dressed Arugula in a Tuscan kale oil

Autumn Shrimp Salad ~ 14
Pumpkin spiced tiger prawns sit atop ribbons of butternut squash, carrots and parsnips which are accompanied by a blend of watercress, arugula and sage with a malt vinaigrette

Thai Lobster Salad ~ 14
Lemon poached Maine lobster sits atop this soba noodle salad that is tossed with baby bok choy, mung bean sprouts with cilantro and fresh mint dressed with a cherry pepper-sesame vinaigrette

Starters

Steak Tartare * ~ 14
Traditional steak tartare made with Darling Downs Wagyu Kobe Beef™, served with lightly grilled baguette slices

Roasted Bone Marrow ~ 15
Split beef bone marrow is quickly roasted and served on a bed or arugula with a winter carrot and American caviar relish

Crispy Cod Cakes ~ 12
Pan seared day boat cod with parsley dijon and white Japanese bread crumbs all finished with a cranberry & orange marmalade

Oatmeal Stout Mussels ~ 14
New England wild mussels accompanied by bacon and caramelized shallots and a toasted oat flatbread and finished with a vanilla thyme butter

Seared Foie Gras * ~ 16
Sautéed Hudson Valley foie gras served on a bed of pink lentils and garnished with a dried fruit mostarda

Confit Pork Belly ~ 14
House cured pork belly which is then slow cooked and pressed, atop whole grain mustard spatzel then tossed with winter greens and adorned by a sunnyside up duck egg

Confit Duck Leg ~ 12
Free range duck leg salt cured for 24 hours, served with champagne braised apples and purple cabbage and finished with a thyme-cider gastrique

Grilled Lamb Fondue ~ 14
Colorado lamb marinated and lightly grilled atop a celery soubise with crispy rye croutons with a fondue of Maytag bleu cheese

To Follow

Seafood & Vegetarian

Ricotta Gnudi ~ 22
Homemade ricotta gnudi on a bed of sautéed fresh seasonal mushrooms with a fall carrot puree and finished with a parmesan vinaigrette and crispy kale greens

New England Day Boat Cod ~ 28
Pan seared cod on a classic Italian panzanella salad with kalamata olives, swiss chard and blistered grape tomatoes on top of a roasted root vegetable puree and finished with a tomato gastrique

Atlantic Salmon ~ 27
Organic Farm Raised salmon roasted and served atop a forest mushroom & fennel ragu accompanied with asparagus ribbons, finished with a whole grain mustard cream

Grilled Sword Fish ~ 29
Grand Banks swordfish atop squid ink agnolatti filled with a red bean & ricotta puree and garnished with a sauté of broccoli rabe and a sweet potato broth

Local Day Boat Scallops ~ 29
Local scallops accompanied by Maine little neck clams on a bed of butternut squash risotto with chardonnay braised fennel, celeriac and haricot vert & finished with roasted chili oil

To Share

Sauté of mixed beets ~ 6
Salt & vinegar roasted fingerling potatoes ~ 6
Sautéed green asparagus ~ 7
Sautéed mixed mushrooms topped with herb crème fraîche ~ 7
Duck confit with our own Mac & Cheese ~ 9
Roasted spaghetti squash with autumn spiced cranberries ~ 6 
Roasted brussels sprouts with smoked cured bacon and caramelized shallots ~ 8