Dinner Menu
Saturday, October 16th, 2010
Small Plates
10.
Turnip and Arugula Soup, turnip latke and herbed goat cheese
White Bean and Kale Soup, bacon
Seafood Charcuterie Plate, seasonal garnishes
Smoked Rock Shrimp, beets, watermelon, horseradish cream, wheat berries
Romaine, red wine vinaigrette, blue cheese, pumpkin seeds and raisins
Fried Lamb’s Neck, apricot and celeriac slaw, salted rosemary caramel
Roasted Woven Roots Carrots, chickpea fries, tahini yogurt, purple basil and grapefruit
Chicken Liver and Almond Pate, oatmeal – maple chutney, spiced apple and toast
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, lentil, Jerusalem artichoke and potato stew, shiso, fried caper puree
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