Dinner Menu

Saturday, April 30th, 2011

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Menu Tasting Available

Small Plates

10.

Woven Roots Greens and Radish Salad, green olive Caesar

Chicken Skin Tacos, jalapeno, almond romesco, refried beans and slaw

Catfish and Rice “Boudin”, southern lemon butter, spicy collards

Matzo Fried Oysters, spicy bacon ketchup, pickled beets and deviled eggs

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

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

Poached Egg, ramp pesto, broccoli, pecorino with cured waygu tongue (if you would like)

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, mushrooms and smoky onions

Semolina gnocchi, watercress sunflower seed pesto, carrots and orange

Linguini, whey braised veal, ricotta and lemon

Smoked Gouda mac and cheese (16.)

Plates

Roasted Trout, grapefruit, grapefruit marmalade vinaigrette, endive and poppy seeds 25.

NEFF Rib”Eye”, spinach, red wine beets, crispy potatoes and steak butter 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