Dinner Menu

Wednesday, September 15th, 2010

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Small Plates

10.

Jerusalem Artichoke Soup, dill and black pepper crème, pancetta

Chicken Liver Pate, pork rillettes, fig jam, chutney, cornichon

Fried Delicata “Rings”, bacon, blue cheese, roasted onion, lettuces

Smoked Bluefish Mousse, cucumbers, red white fish roe and poppy seed dressing, toasts

Italian Eggplant Tapenade, split pea hummus, sweet peppers and tahini

Crispy Lamb Neck, jasmine rice crust, green beans, wheat berries and apricot yogurt

Fried Green Tomato Tacos, almond romesco sauce, chorizo and cabbage slaw

Beet “Sundae”, raisins, toasted almonds, coco nibs, red wine gastrique and sour citrus “whip”

NEFF Beef Tartar, white miso, pickled watermelon and sticky rice (12.)

Sourdough Toasts with olive oil (2.)

Pasta

18.

Orecchiette, whey braised veal ragout, ricotta

Linguini, bone marrow Bolognese

Semolina dumplings, chicken, cabbage, rosemary and fried garlic broth

Spaetzle, melted onions, mushrooms, duck confit and whole grain mustard

Plates

25.

Seared NEFF Skirt Steak, lentils and gilfeather turnips, roasted kale, borscht sauce

Roasted Fluke, warm tomatoes and white beans, salsa verde

Misty Knoll Chicken Breast, butternut squash and farro, bacon braised collards

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