Dinner Menu
Friday, October 15th, 2010
Small Plates
10.
Sweet + Spicy Pepper and Squash Soup, feta, pumpkin seeds and shisito peppers
Ribollita, Tuscan kale and smoked pork belly lardons
Seafood Charcuterie Plate, seasonal garnishes
Smoked Rock Shrimp, beets, watermelon, horseradish cream, wheat berries
Young Romaine, red wine vinaigrette, blue cheese, walnuts, raisins and garlic crumbs
Fried Lamb’s Neck, apricot and celeriac slaw, salted rosemary caramel
Roasted Woven Roots Carrots, chickpea fries, chickpeas, tahini yogurt, purple basil and grapefruit
Chicken Liver and Almond Pate, fruit jams and toasts
Sourdough Toasts with olive oil (2.)
Pasta
18.
Pasta Al Ceppo, crimini mushrooms, cream and sage
Pizzichi di Farro, lamb, herb and olive ragout with spinach
Penne with bone marrow Bolognese
Orecchiette, sambal, chopped clams, butter, almond and turnip green pesto
Ricotta gnocchi, roasted tomato and Parmesan
Plates
25.
Braised Pork Shank, sauerkraut, apple and radish salad, cider-mustard jus
Roasted Cod, Jerusalem artichokes, lentil and potato stew with salsa verde
NEFF Beef Short Ribs, parsnip Israeli couscous and arugula
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
* Please inform your servers of any allergies