Dinner Menu

Tuesday, April 19th, 2011

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Menu Tasting Available

Small Plates

10.

Woven Roots Greens, bacon, blue cheese, balsamic, radish and figs

Fried Bacon Croquettes, greens, sweet and sour

Smoky Chick and Split Pea Soup, curry, yogurt, shaved cauliflower

Crispy Lamb Neck, black olive honey, shisito popcorn puree

NEFF Tri Tip Tacos (rare), roasted onions, almond romesco and slaw

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

Woven Roots Spinach, pumpkin seed vinaigrette, warm egg, biscuit croutons

Albacore Tuna Rillettes, caper, relish, pickles and matzo

Brown Butter Chicken Liver Pate, grape mostarda, toasts

Sourdough toast (2.)

Pasta

20.

Orecchiette, veal breast confit, veal pancetta, pea shoots, ricotta and pistachio gremolata

Pizzichi di Farro, creamed lentils, Jonah crab, scallion 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

Linguini, bone marrow tomato sauce, black truffle pecorino crumbs

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

Penne, roasted tomato, Parmesan (16.)

Plates

25.

Seared Long Island Fluke, mussels, saffron, fennel, crumbled potato and sumac

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