Dinner Menu

Thursday, June 7th, 2012

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Small Plates

10.

Garlic Scape “Caesar”

Dave’s Caesar, lentils and Parmesan, crumble fries, slow poached egg

Roasted Australian Lamb Toast

whipped Great Hill Blue, golden raisin and caper agrodolce

NEFF Pork Carnitas Tacos

citrus cured pork confit, lime, pickled jalapeno emulsion, almond romesco, shaved cabbage

Equinox Spinach and Arugula

Berry Patch strawberries, balsamic, spring onion, Berle Farm crowdie

Sourdough toasts (2.) Greens with vinaigrette (8.) Fried trout matzo balls (10.)

Raw

15.

Smoked Diver Scallop “Ceviche”

“everything seeds”, radish and strawberry salad, red onion Greek yogurt

NEFF Beef Carpaccio

white bean “creamed” Berry Patch spinach,  Parmesan, fried squash blossom, lemon, green olives

 Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF bone marrow tomato sauce, garlic crumbs

Spaetzle and garlic scape, collard greens, pancetta, black truffle cream

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

coleslaw, baked beans, maple sweet and sour

Carolina Golden Tile Fish

Matty’s asparagus, quinoa, wilted lettuce, chilled pea puree, salsa verde crumbs

Pan Roasted Misty Knoll Chicken Breast

 extra skin, Japanese turnip, turnip green – sunflower seed pesto, semolina dumpling, kale and pumpkin seeds

Five Course Menu Tasting

60. per person

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