The Babalon Working was a series of magic ceremonies or rituals performed from January to March, 1946 by author, pioneer rocket-fuel scientist, and occultist Jack Parsons and Scientology founder L. This ritual was essentially designed to manifest an individual incarnation of the archetypal divine feminine called Babalon.
The project was based on the ideas of Aleister Crowley, and his description of a similar project in his 1917 novel Moonchild.
When Parsons declared that the first of the series of rituals was complete and successful, he almost immediately met Marjorie Cameron in his own home, and regarded her as the elemental that he and Hubbard had called through the ritual.
Soon Parsons began the next stage of the series, an attempt to conceive a child through sexual magic workings.
Although no child was conceived, this did not affect the result of the ritual to that point.
Parsons and Cameron, who Parsons now regarded as the Scarlet Woman - Babalon - called forth by the ritual, soon married.
The rituals performed drew largely upon rituals and sex magic described by English author and occult teacher Aleister Crowley.
Crowley was in correspondence with Parsons during the course of the Babalon Working, and warned Parsons of his potential overreactions to the magic he was performing, while simultaneously deriding Parsons' work to others.
3-Course Dinner $30 First Course / Choice of: Curried Fried Shrimp - chimichurri sauce, red onion, cilantro, grilled naan New England Clam Chowder - Oyster Crackers Roasted Beet Sala - champagne vinaigrette, orange segments, arugula, goat cheese Second Course / Choice of: Pan Roasted Salmon - green coconut curry, rice noodles, cilantro, jalapeno, scallion,bean sprouts Sweet Potato Risotto - cremini mushrooms, shallot, garlic, spinach, white truffle oil, Parmesan Coffee Rubbed Short Rib - spatzle, mustard greens, pickled mustard seeds, natural jus Third Course / Choice of: Tiramisu - marscapone, lady finger cookies, chocolate Bourbon Vanilla Bread Pudding - with chocolate sauce Milk Shakes Three-Course Dinner $30 First Course / Choice of: Destiny Brussels Sprouts- Flash fried brussels sprouts, gorgonzola cream sauce, crispy bacon and house-made Destiny sauce Kielbasa Meatballs- House-made meatballs, AJ's signature BBQ sauce and fried pickled shallots Cauliflower Tots- Fried Cauliflower served with Green Goddess Aioli (GF) Roasted Beet Salad- Arugula, whipped goat cheese, fresh beets and candied cashews.
Served with white balsamic dressing Crab Corn Chowder- Sherry cream base with lump crab, potatoes and corn Second Course / Choice of: Steak Frites - Pan-seared sirloin, garlic thyme butter, hand cut duck fat fries, parsley and lemon zest Country Shrimp & Grits - Cajun seasoned jumbo shrimp, yellow grits, peppers, onions, andouille sausage and southern style gravy Short Rib Tortellini - Braised short rib, cheese tortellini, house-made Bolognese sauce, basil and fresh mozzarella Roasted Vegetable Risotto - Pan roasted house vegetables, vegetable stock risotto and lemon zest (GF) Third Course / Choice of: Chocolate Crème Brulee Banana Foster Irish Bread Pudding 3-Course Dinner $35 First-Course / Choice of: Tower of Flash-Fried Eggplant, Parmigiana-Style Meatballs, Sunday Sauce, Whipped Ricotta Truffled Cream of Asparagus Soup, Sautéed Mushrooms, Whipped Burrata Smoked Trout Dip, Grilled Crostini (served chilled) Classic Caesar Salad, Garlic Crostino, White Anchovy Supplemental Course ** Add a supplemental tasting course of pasta for $9 extra** Housemade Potato Gnocchi, Tomato Parmigiano Cream Sauce Orecchiette, Broccoli Rabe, Mild Italian Sausage, Garlic Oil Pappardelle, Slow Cooked Wild Boar Ragù, Parmigiano Rigatoni with your choice of Vodka Sauce or Classic Bolognese Meat Sauce Second-Course / Choice of: Tagliata di Manzo - Tuscan-Style Grilled Steak, Rosemary Sea Salt, Grilled Coulotte Steak, served sliced, scattering of Rosemary Sea Salt, Crispy Fingerling Potatoes (Chef Aldo recommends MEDIUM RARE, as it’s traditionally served) Delicata alla Mugnaia - Pan-seared invasive Chesapeake Catfish, White Wine Sauce with a scattering of Cherry Tomatoes, Lemon Zest, and Capers Shrimp Scampi Fettuccine - Creamy Scampi Sauce Chicken Marsala - Sautéed Cremini Mushrooms, Parmigiano Risotto Linguine & Clams - Fresh Shelled Clams, Garlic, Chili Flakes, EVOO Whole Wheat Linguine - tossed with Cherry Tomatoes, Roasted Garlic Oil, Fresh Arugula & Parmigiano Third-Course / Choice of: Rustic Apple Tart - topped with fresh butter caramel, served with Vanilla gelato Housemade Sicilian Cannoli - stuffed with sweetened Ricotta *Exclusive of Beverages, Tax and Gratuity NO SUBSTITUTIONS ARE PERMITTED FOR THIS MENU | This menu is NOT available for take out All Parties will be Billed on a Single Check | Shared Portions Incur a Supplementary Charge of $15 2-Course Lunch $15 First-Course / Choice of: Baked Potato Soup - topped with shredded cheese & bacon crumbles Devil’s Deviled Eggs - Classic deviled eggs with a honey Sriracha twist.
GF Beet Salad - Roasted beets, almond slivers, goat cheese, and orange slices over spring mix with a balsamic reduction drizzle.
GF V Second-Course / Choice of: Tuna Grinder - Marinated Ahi Tuna seared rare, sliced, served on toasted baguette, with wasabi ailoi, tomato, lettuce & onion. Substitute gluten free bread $1 GF BBQ Grilled Cheese - Brisket, Apricot preserves, BBQ, Brie cheese on griddled farm white bread. Substitute gluten free bread $1 GF Blazing Mac & Cheese - Creamy mac & cheese baked with sausage and topped with crushed Blazing Doritos.