Dinner Menu
Tuesday, November 9th, 2010
Small Plates
10.
Arugula and Gilfeather Turnip Soup, crème fraiche and crumbs
Steamed Mussels, fried garlic, sweet butter, Dijon and white wine
Seared Calf’s Liver Pate, roasted onion, potato, bacon vinaigrette and sautéed yolk
Seared Veal Sweetbreads, wilted lettuces, capers, black-eyed peas and chorizo
Roasted Beets, fried butternut polenta, bitter greens and almond pesto, goat cheese fondue
Crispy Rabbit and Rice Croquettes, quinoa, radishes and Caesar dressing
Red Wine Beef Heart Sausage, tongue confit, mustard and sauerkraut
Greens with sherry vinaigrette (8.) Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, lamb sausage, spinach and buttercup squash
Mushrooms and spaetzle with brown butter
Linguini, beef Bolognese, toast
Carrot risotto, crab, shisito hot sauce, roasted carrots, oranges and marmalade oil
Garganelli, roasted tomato, Parmesan and EVOO
Plates
25.
Fluke, celery root puree, lentils, kale and truffle vinaigrette
NEFF Skirt Steak, Jerusalem artichokes, mashed potatoes 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