Dinner Menu

Friday, November 26^th, 2010

Small Plates

10.

Brussels Sprouts (Mexico), Caesar dressing, chopped eggs, bread crumbs and white beans

Split Pea, Bacon and Buttercup Squash Soup, curry

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

Gilfeather Turnip, Parmesan and Black Truffle Soup, chevre

Delicata Squash, fried mac and cheese, sun dried tomato and English cheddar

Crispy Pork Belly, soy caramel, ginger, peanut butter cavatelli and acorn squash

NEFF Meatballs, capers, roasted onions, 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, braised rabbit, crimini mushrooms and mustard

Spaghetti, bone marrow “Bolognese”, toast

Garganelli, spicy roasted tomato, olives, mussels and chicken

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

Plates

25.

Pan Seared NEFF Beef, crispy potatoes, lentils and caramelized onion jus

Roasted Diver Scallops, jasmine rice and Jerusalem artichoke “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