Dinner Menu

Friday, April 15th, 2011

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Menu Tasting Available

Small Plates

10.

Woven Roots Greens, pumpkin seed vinaigrette, coco nibs, fennel and apricot

Broccoli Soup, almond romesco

Smoky Chick Pea Soup, yogurt, hominy and cauliflower

Saffron Steamed Mussels, chilies, sumac and butter

NEFF Tri Tip (rare), mushrooms, roasted onions, radish, steak vinaigrette, Great Hill Blue

Apple Salad, nuts, raisins, fried sage and maple vinaigrette

Seafood Rillettes; bacon and arctic char, albacore and caper, relish, pickles and matzo

Brown Butter Chicken Liver Pate, grape mostarda, toasts

Sourdough toast (2.)

Pasta

20.

Ricotta cavatelli, more ricotta, veal ragout, lemon pistachio gremolata

Pizzichi di Farro, crème fraiche creamed lentils, scallion, Jonah crab and fish roe

Rawson Brook goat cheese polenta, mushroom ragout, smoky onions, poached egg

Semolina gnocchi, watercress almond and sunflower seed pesto, carrots, horseradish, burnt orange

Torchio, bone marrow tomato sauce, black truffle pecorino crumbs

Mustard spaetzle, Wanabea rabbit, Johnny’s ramps and white beans

Penne, roasted tomato, Parmesan (16.)

Plate

25.

Seared Scallops, split pea, pea shoots, ginger, coriander and curry

Braised NEFF Brisket, sauerkraut and potato latke, roasted apples, horseradish crème

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