This November we were thrilled to be at The Mask and Wig Club, home of the United States’ oldest all-male collegiate musical comedy troupe. Thank you to Deborah Huber Photography for all the fantastic photos of our feast and festivities!
Planning for Mask and Wig’s menu was almost giddy- this is one of our favorite funky venues in the city, with a giant fireplace perfect for November’s chill, a huge inviting wooden bar, and antler chandeliers lighting the room. Of course, this meant a Shakespearean winter menu for us. Bone marrow handpies, stuffed radishes, beautiful knotted breads and fruit terrines set the raucous table we were aiming for, with stuffed guinea hen and spiced short ribs making for a literary (if slightly historically inaccurate) feast.
MENU
At the Bar
- Rye Fry Bread
- Gougeres
Appetizers
- Bone Marrow and Roasted Apple Handpies
- Mini Potage with ginger, butternut & pear
- Stuffed Radishes
First Course
- Valley Thunder, More Beer, and Pepato cheeses, House Boursin, Quince Paste, Roasted Dates
- Apple Chutney, Pickled Smoked Beets, Smoked Bosc Pears
Second Course
- Stuffed Guinea Hen
- Stuffed Squashes
Third Course
- Spice Road Braised Shortribs with cardamom & cinnamon; parsnips, celery root & brussels
- Root Pot Pie
Desserts
- Bourbon Pecan Cookies
- Red Wine Chocolate Cake
- Spiced Pear Cake
- Roast Chestnut Cake
