Dinner Menu
Sunday, November 7th, 2010
Small Plates
10.
Arugula and Gilfeather Turnip Soup, crème fraiche and crumbs
Steamed Mussels, fried garlic, sweet butter, Dijon and white wine
Pan Seared Sardines, green tomato, quinoa and parsley
Seared Calf’s Liver Pate, roasted onion, potato, bacon vinaigrette and sautéed yolk
Spicy Lamb Meatballs, feta, wilted spinach, wheat berries and shisito hot sauce
Roasted Beets, turnip green almond pesto and goat cheese fondue
Smoked Pork Belly Tacos, coleslaw and almond romesco
Crispy Rabbit and Rice Croquettes, soy aioli, Jerusalem artichokes
Tasting of Spanish Mackerel, Caesar dressing, pickles and toast
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, sweet breads, buttercup squash, capers and black eyed peas
Braised chicken, hen of the woods mushrooms and spaetzle
Linguini, beef Bolognese, toast
Garganelli, roasted tomato, Parmesan and EVOO
Plates
25.
Seared Diver Scallops, celery root puree, lentils, kale and truffle vinaigrette
NEFF Skirt Steak, parsnips, carrots, butternut polenta and roasted garlic
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Please inform your servers of any allergies