Dinner Menu

Sunday, November 7^th, 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