Dinner Menu

Wednesday, November 24th, 2010

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Small Plates


Crispy Rice and Chicken Wing “Confit” Croquettes, hot sauce, carrots

Young Lettuces, Caesar dressing, chopped eggs, croutons and white beans

Split Pea, Bacon and Buttercup Squash Soup, roasted tomato toast

Celery Root Latkes, smoked mackerel and crab salad, pickles and horseradish cream

Gilfeather Turnip, Parmesan and Black Truffle Soup, chevre

Fried Mac and Cheese, English cheddar, delicata squash and sun dried tomatoes

NEFF Meatballs, farro polenta, ricotta and salsa verde

Smoked Foie Gras and Apple Parfait, chicken liver and pumpkin seed pate, fig – plum and red wine jam

Mixed Greens with vinaigrette (8.) Sourdough Toasts with olive oil (2.)



Spaetzle, smoked almonds, crimini mushrooms, sheeps milk cheese and garlic brown butter

Spaghetti, bone marrow “Bolognese”, toast

Garganelli, spicy roasted tomato, chicken, calamari and olives

Orecchiette, whey braised open pasture veal and veal sausage, cabbage



Pan Seared NEFF Beef, heirloom turnip gratin, lentils, Japanese turnips, caramelized onion jus

Roasted Diver Scallops, jasmine rice and sunchoke “risotto”, cauliflower, paprika and popcorn vinaigrette


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy