Dinner Menu
Saturday, November 27th, 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