Dinner Menu

Saturday, October 16^th, 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