Dish · High Street, Philadelphia
Bone-in Monkfish, Shellfish Broth, Creamy Polenta, Wilted Escarole
- First documented
- 2026
- Latest documented
- October 3, 2026
- Appearances
- 1
- Description revisions
- 0
From the record
bone-in monkfish, shellfish broth, creamy polenta, wilted escarole is documented in the Cartelier archive as served at High Street in Philadelphia, PA. It appears on the menu of October 3, 2026 under “BIGGER”, listed at 38, one of 51 items served that day. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.
The dish through time
Each appearance preserves the exact description as it was printed.
As printed — October 3, 2026
bone-in monkfish, shellfish broth, creamy polenta, wilted escarole
- Menu date
- October 3, 2026
- Service
- other · BIGGER
- Price
- 38
- Source
- Official source
Served alongside — BIGGER
More from the kitchen at High Street
Every appearance
History grows as more menus of High Street are preserved.