Dinner Menu

Friday, January 20th, 2012

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Small Plates

10.

Buttercup, goat cheese and burnt garlic soup, pumpkin seeds

Peanut butter, broccoli and chicken stew, jasmine rice

Dad’s Apple Salad

hazelnuts, peanuts, maple vinaigrette, currants and mint

Smoked Bluefish Pate

 lentils, capers, black pepper, egg and toast

NEFF Meatballs

kale and sunflower seed pesto, black olives, sun dried tomatoes, frying peppers

Rice and Chicken Wing Confit Croquettes

summer hot sauce, carrot, Great Hill blue cheese mousse, celery

Chicken Skin Tacos

refried beans, romesco, slaw and jalapeno

Pickled Beef Tongue

cabbage, caraway and almost Russian dressing

Beef Tartar and Wasabi Tobiko

micro arugula,  jalapeno, sweet potato and kaffir soy emulsion

Sourdough toasts 2. Cricket Creek cheeses  10.

 

Pasta

20.

Penne, roasted tomato, High Lawn ricotta, Parmesan

Matzo meal gnocchi, cabbage, garlic, duck confit and braised chicken broth

Orecchiette, rabbit, porcini cream, sage and crimini mushroom

Eggplant “parmigiana”, more eggplant, more Parmesan

Plates

25.

Poached Long Island Fluke

quinoa and citrus salad, poppy seed, parsnip puree, dill, chives and shaved kohlrabi

Fried Confit of Niman Ranch Pork Spare Ribs

cheddar grits, black eyed peas, spinach and maple-bacon gastrique

“Cassoulet” of Rhode Island Hake

white beans, bacon, crispy potatoes, Brussels sprouts

Seared NEFF Beef

horseradish risotto, button mushroom stew

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. Meals Tax is 7%, 6.25% MA and .75% Local