Dinner Menu

Sunday, May 1st, 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, ravigot and pickled beets

Charred Confit of Octopus, marinated white beans, chorizo spices

Portobello and Lentil Soup, Great Hill Blue

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

Buttered Popcorn Risotto, hominy, pickled shrimp

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”, braised rib, spinach, crispy potatoes 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