Dinner Menu

Tuesday, June 9th, 2015

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To Begin

12.

Chopped and Charred Salad of Berry Patch Joi Choi, avocado and iceberg puree, tahini, cucumber, bonito

Snow Peas, Peas and Pea Shoots, horseradish, salt and pepper crumbs

Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto

Asparagus and Tortilla Soup, pumpkin seeds, crushed nachos, salsa verde and crema

Curried Bluefish Mousse, capers, sultanas, cauliflower, coconut, toasts

Toasted Potato Flake Spaetzle, asparagus, cheddar, chive and bacon, slow poached egg

Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, whey brodo

Crispy Confit of Pork Spare Ribs, Walker street rhubarb braised collard greens, quince

Grilled “Compressed” Watermelon and Fennel, minted yogurt, lemon, fennel pollen and chili flake

Artichoke Hearts and Avocado, lime, jimica, cilantro, marcona almond, generic iceberg lettuce

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

 

 

To Continue

24.

NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions

Roasted Vermont Quail, shrimp, corn bread, tasso stuffing, leg and dirty rice fritter, jalapeno jam (15./30.)

Pan Seared Trout Filet, fava beans, smoked trout belly, white bean-mustard green puree, asparagus

Crispy Galantine of Vermont Chicken Breast, quinoa leaf, chicken wing sausage, carrots and burdock

 

 

Pasta

15./22

Penne, roasted tomato, Parmesan, ricotta and EVOO

Tagliatelle, NEFF beef Bolognese

 

Chef/Owner Bjorn Somlo                         Chef de Cuisine Raymond Stalker