Dinner Menu

Tuesday, November 30th, 2010

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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

Parsnip Tart, fried parsnips, caramelized onions and sheeps milk cheese, vanilla saffron crema

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

Crispy Rice and Crab Croquettes, celery root mousse, curry and lime

Steamed Mussels, spicy carrot and shisito butter

Chicken Liver and Pumpkin Seed Pate, savory apple sauce

Mushroom Salad, smoked almond vinaigrette 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 lamb

Pasta Al Ceppo, pheasant and veal sausage, kale

Plates

Fried Trout, almond romesco, tortilla stuffing, marinated onions and cauliflower

20.

NEFF Rib Eye, crispy potatoes, roasted garlic, lentils, red wine bacon butter

30.

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