Dinner Menu
Sunday, November 28th, 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