Earlier we took you inside Chef Victoria Blame’s first solo restaurant in New York City. Now, we take a deep dive into Mena’s exquisite menu.
ME Snow Island Oyster with seaweed gremolata
NJ Scallop with squash leche de tigre and aji limón
Savoy Cabbage with scallop mousse, sea lettuce and vin jaune
Upstate Abundance Potato with morcilla, yellow onion and sauce “au poivre”
Cholgas Secas with charred caraflex cabbage, BI mussel, onion glaze and fermented potato bread
Pheasant, dry aged with mole
NJ Monkfish with adobo mezcal, wakame seaweed and black quinoa
Milk Cloud with seaweed ganache, kelp butter and chilean hazelnut
Photos by Daniel Krieger
