Dinner Menu

Saturday, November 27^th, 2010

Small Plates

10.

Brussels Sprouts (Mexico), popcorn, anchovy and Parmesan

Split Pea, Bacon and Buttercup Squash Soup, curry

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

Shisito Braised Carrots, fried parsnips, Jonah crab and devil egg salad

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

Mushroom Salad, smoked almond vinaigrette, sheep milk cheese and garlic quinoa

Sourdough Toasts with olive oil (2.)

Pasta

18.

Spaetzle, braised rabbit, white beans and mustard

Spaghetti, bone marrow “Bolognese”, toast

Garganelli, spicy roasted tomato, olives and mussels

Orecchiette, pheasant and veal sausage, buttered sauerkraut

Plates

25.

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

Roasted Diver Scallops, steamed cauliflower, sesame “arancini” and white miso

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