Park Avenue Winter

Split with group: Nantucket Bay scallops in a pomegranate and shiso sauce; porcini ravioli with Swiss chard and Gorgonzola cheese.

Main course: seared scallops sandwich on a buttered roll with dressed mixed greens.

Dessert: chocolate cube; winter spice cake with brown butter ice cream and caramelized apples.

Glass of Southampton Publick House white ale.

Glass of chardonnay.