Dinner Menu

Sunday, November 28^th, 2010

Small Plates

10.

Brussels Sprouts (Mexico), popcorn, anchovy and Parmesan

Split Pea, Bacon and Buttercup Squash Soup, curry

Gilfeather Turnip, Parmesan and Black Truffle Soup, chevre

Delicata Squash, fried mac and cheese, aioli and English cheddar

Crispy Pork Belly, soy caramel, ginger, peanut butter cavatelli and acorn squash

NEFF Meatballs, capers, roasted onions, ricotta and salsa verde

Shisito Braised Carrots, fried parsnips, Jonah crab and deviled egg salad

Chicken Liver and Pumpkin Seed Pate, savory apple sauce

Mushroom Salad, smoked almond vinaigrette, sheeps milk cheese and garlic quinoa

Sourdough Toasts with olive oil (2.)

Pasta

18.

Spaetzle, braised rabbit, white beans and mustard

Spaghetti, bone marrow “Bolognese”, toast

Garganelli, spicy roasted tomato, olives and mussels

Pasta Al Ceppo, pheasant and veal sausage, buttered cabbage

Plates

25.

Pan Seared NEFF Beef, crispy potatoes, lentils and caramelized onion jus

Roasted Trout, cauliflower, sesame “arancini” and white miso

REQUIRED LEGAL NOTICE:

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

Before placing your order, please inform your server if a person in your party has a food allergy