Common Bond’s Chef Matt shares with us some of his favorite new menu items

With the first official cold front underway, the Fall Season has finally made it to Houston! With the change in weather comes a few amazing seasonal additions to the Common Bond Menu. From artisanal creations like Duck Confit to warm and hearty dishes like Veal Bolognese, there is no shortage of adventurous new dishes to try!

Common Bond’s Chef Matt shares with us some of his favorite new menu items and what makes them perfect to add to your Fall lineup!

Duck Confit with White bean ragout, a perfect hearty dish for cold weather. This dish uses kielbasa sausage, neuskie’s bacon, cannellini beans and crispy duck confit. We serve it with fresh baked baguette to dip in the ragout.

Wild mushroom risotto stuffed Quail, is the perfect combination of fall flavors. We oven roast kabocha (Japanese pumpkin) with brown sugar and olive oil to help bring the sweetness. Then we brown whole butter and create an emulsion with the kabocha. This gives it a nice smooth texture with a rich and nutty finish. We serve it with wild mushrooms, asparagus and a truffle bordelaise that brings it all together. This dish is a complex balance of sweet, savory, sour, and umami.

Sausage and Cauliflower Flatbread, is by far my favorite flatbread! The spicy Italian sausage with the earthy flavors of roasted cauliflower work perfectly together… add confit garlic cloves and burrata cheese, talk about a flavor overload!

Veal Bolognese, comfort food at its finest! This dish is the ultimate solution for colder temperatures. We created a rich and hearty veal Bolognese that simmers for hours to perfectly meld all of the flavors. We take it one step further and fortify the sauce with bone marrow, which makes the body super silky and rich on the palate. When it’s combined with our fresh pappardelle pasta, it reminds me of home!

Autumn Duck Salad, Crispy-crunchy duck confit over a bed of arugula and radicchio, chunks of sweet roasted butternut squash, salty feta, tangy pomegranate seeds and shaved fennel dressed with a maple-mustard vinaigrette. We really tried to focus on fall flavors in this salad… the types of flavors that scream “winter is coming…”

NEW Fall Desserts

Pumkin & Pecan Caramel Mousse Cake

Caramel Mocha Buche De Noel

Pumpkin Cake Filled with Cream Cheese Icing and Iced With Buttercream

Thanksgiving Dinner Rolls

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