Dinner Menu

Saturday, June 6th, 2015

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To Begin

12.

Chopped and Charred Salad of Berry Patch Joi Choi

avocado and iceberg emulsion, tahini, cucumber, bonito

Confit of Portobello Mushroom “Tartare”

garlic creamed farro, pickled red onions, arugula

Snow Peas, Peas and Pea Shoots

horseradish, breakfast radish, salt and pepper crumbs

Overmeade Roasted Asparagus

Monterey chevre, sunflower seed and bitter green pesto

Carrot “Carnitas”

pumpkin seeds, salsa verde, cilantro, tortilla

Pork Fried Rice Croquettes

soy jus, baby corn, bamboo, burnt onion oil, Szechuan peppercorn

Curried Bluefish Mousse

capers, sultanas, cauliflower, coconut, spicy mussels, toasts

Chili and Garlic Sausage Empanada

sour cream, potato and summer slaw

Braised Veal Shin and Piave Agnolotti

wilted romaine, pine nuts, whey brodo

Semolina toasts (3.)                Greens with vinaigrette (8.)

 

 

To Continue

24.

NEFF Flank Steak

Yukons, green beans, lentils, barley, button mushrooms, roasted onions

Fried Skate Wing

hot sauce mayonnaise, burdock, preserved egg yolk and spinach

Pan Roasted Vermont Quail

shrimp, corn bread and tasso stuffing, leg and dirty rice fritter, jalapeno jam, red eye, jicama (15./30.)

Pan Seared Trout Filet

fava beans, lemon, roasted garlic, smoked trout belly, more beans

 

Pasta

15./22

Pizzichi di Farro, roasted curly kale pesto, pancetta and pecorino

Penne, roasted tomato, Parmesan, ricotta and EVOO

Tagliatelle, NEFF beef Bolognese

 

 

Menu Tastings:          Four Course, 55. per person               Five Courses, 65. per person