Dinner Menu

Tuesday, November 9th, 2010

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Small Plates

10.

Arugula and Gilfeather Turnip Soup, crème fraiche and crumbs

Steamed Mussels, fried garlic, sweet butter, Dijon and white wine

Seared Calf’s Liver Pate, roasted onion, potato, bacon vinaigrette and sautéed yolk

Seared Veal Sweetbreads, wilted lettuces, capers, black-eyed peas and chorizo

Roasted Beets, fried butternut polenta, bitter greens and almond pesto, goat cheese fondue

Crispy Rabbit and Rice Croquettes, quinoa, radishes and Caesar dressing

Red Wine Beef Heart Sausage, tongue confit, mustard and sauerkraut

Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)

Pasta

18.

Orecchiette, lamb sausage, spinach and buttercup squash

Mushrooms and spaetzle with brown butter

Linguini, beef Bolognese, toast

Carrot risotto, crab, shisito hot sauce, roasted carrots, oranges and marmalade oil

Garganelli, roasted tomato, Parmesan and EVOO

Plates

25.

Fluke, celery root puree, lentils, kale and truffle vinaigrette

NEFF Skirt Steak, Jerusalem artichokes, mashed potatoes and roasted garlic

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