Dinner Menu
Wednesday, November 24th, 2010
Small Plates
10.
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.)
Pasta
18.
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
Plates
25.
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
REQUIRED LEGAL NOTICE:
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