Dinner Menu

Friday, June 8th, 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, refried puree, shaved cabbage

Crispy Rawson Brook Chevre

Equinox spinach and arugula, Berry Patch strawberries, balsamic, spring onion, walnuts

Asparagus, Whey and Garlic Soup

turnip and sunflower seed pesto, white beans

Sourdough toasts (2.) Greens with vinaigrette (8.)

Raw

15.

Smoked Diver Scallop “Ceviche”

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

Raw “Philly Cheese Steak”

NEFF beef carpaccio, breaded asparagus, cheddar fondue, sweet onion, paprika oil

 Pasta

20.

 

Penne, roasted tomato, High Lawn ricotta, Parmesan

Linguini, NEFF bone marrow tomato sauce, spinach, 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 English pea “hummus”, salsa verde crumbs

Pan Roasted Misty Knoll Chicken Breast

 extra skin, creamed Japanese turnip, semolina dumpling, kale and pumpkin seeds, green olives

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