Dinner Menu

Friday, April 29th, 2011

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Menu Tasting Available

Small Plates

10.

Portobello and Lentil Soup, kale

Woven Roots Spinach and Radish Salad, green olive Caesar

Seared Lamb Tacos (rare), jalapeno, almond romesco and slaw

Fried Oysters, spicy bacon ketchup and pickled beets

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

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

Poached Egg, bone marrow tomato sauce, black truffle pecorino crumbs, ramps

Buttered Popcorn Risotto, marinated rock shrimp, pickled shisito

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

Seared Foie Gras (20.) or Roasted Foie Gras Butter (10.), walnut muffin, prune-pippin cider jam

Sourdough toast (2.)

Pasta

20.

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

Pretty much classic eggplant parmigiana, tomato sauce

Torchio, chevre, crimini and hen of the woods mushrooms, smoky onions

Semolina gnocchi, watercress sunflower seed pesto, carrots and orange

Linguini, whey braised veal, ricotta and lemon

Plates

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

NEFF Ribeye, crispy potatoes, marrow wilted spinach and red wine beets 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