Dinner Menu

Thursday, April 21st, 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 and chocolate honey

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, capers, pickles and matzo

“Poutine”, French fries, turkey gravy, smoked gouda and micro greens, side of bacon ketchup

Sashimi of Diver Scallop, home grown basil, pickled shisito pepper, popcorn, and mint

Sourdough toast (2.)

Pasta

20.

Orecchiette, chopped clams, butter, chicken, spicy collard greens

Pizzichi di Farro, chevre, mushroom ragout, smoky onions, poached egg

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

Linguini, bone marrow tomato sauce, black truffle pecorino crumbs

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

Plates

25.

Seared Albacore Tuna, “creamed” spinach risotto, capers, ramps and steak vinaigrette

Roasted Breast of Misty Knoll Chicken, mussels, potatoes, fennel, saffron, chilies and sumac

Braised NEFF Brisket, sauerkraut and potato latke, apple sauce, 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