Dinner Menu

Thursday, April 28th, 2011

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Menu Tasting Available

Small Plates

10.

Crispy Lamb Neck, black olive and chocolate honey

Woven Roots Spinach and Radish Salad, green olive Caesar

“English Breakfast”, baked franks and beans, egg and diced fries

Seared Lamb Tacos (rare), roasted onions, almond romesco and slaw

Spring Greens, bacon, blue cheese, raisins and balsamic

Charred Confit of Octopus, hominy, white beans, chorizo spices and onion

Smoked Albacore Tuna and Fluke Rillettes, capers, pickles and matzo

Chicken Liver, Miso and Sesame Pate, pickled apricot “salad”, toasts

Buttered Popcorn Risotto, marinated rock shrimp, pickled shisito

Fried Chickpeas; panisse, garbanzo and falafel, smoky eggplant yogurt

Sourdough toast (2.)

Pasta

20.

Orecchiette, cauliflower, salami, anchovy oil, currants and EVOO

Pretty much classic eggplant parmigiana, tomato sauce

Pizzichi di Farro, chevre, crimini and hen of the woods mushrooms, smoky onions

Semolina gnocchi, watercress sunflower seed pesto, carrots and orange

Linguini, bone marrow tomato sauce, black truffle pecorino crumbs

Penne, roasted tomato, Parmesan and EVOO (16.)

Plates

Roasted Catfish, fried oysters, southern lemon butter, spicy collards and brown rice 25.

NEFF Ribeye, crispy potatoes, braised kale, red wine beets with marrow 32.

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