Dinner Menu

Friday, October 15th, 2010

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Small Plates

10.

Sweet + Spicy Pepper and Squash Soup, feta, pumpkin seeds and shisito peppers

Ribollita, Tuscan kale and smoked pork belly lardons

Seafood Charcuterie Plate, seasonal garnishes

Smoked Rock Shrimp, beets, watermelon, horseradish cream, wheat berries

Young Romaine, red wine vinaigrette, blue cheese, walnuts, raisins and garlic crumbs

Fried Lamb’s Neck, apricot and celeriac slaw, salted rosemary caramel

Roasted Woven Roots Carrots, chickpea fries, chickpeas, tahini yogurt, purple basil and grapefruit

Chicken Liver and Almond Pate, fruit jams and toasts

Sourdough Toasts with olive oil (2.)

Pasta

18.

Pasta Al Ceppo, crimini mushrooms, cream and sage

Pizzichi di Farro, lamb, herb and olive ragout with spinach

Penne with bone marrow Bolognese

Orecchiette, sambal, chopped clams, butter, almond and turnip green pesto

Ricotta gnocchi, roasted tomato and Parmesan

Plates

25.

Braised Pork Shank, sauerkraut, apple and radish salad, cider-mustard jus

Roasted Cod, Jerusalem artichokes, lentil and potato stew with salsa verde

NEFF Beef Short Ribs, parsnip Israeli couscous and arugula

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

* Please inform your servers of any allergies