Dinner Menu
Friday, November 26th, 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