Dinner Menu

Friday, December 3rd, 2010

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Small Plates


Young Lettuces, Brussels sprouts, Caesar dressing and croutons

Acorn Squash and Popcorn Soup, English cheddar

Smoked Trout Rillettes, quince, salsa verde

Parsnip Tart, fried parsnips, caramelized onions and sheeps milk cheese, vanilla saffron cream

Crispy Rice and Crab Croquettes, celery root mousse, curry and lime

Chicken Liver Pate, pickles and toast

Portobello Confit, white miso, pickled turnip, sriracha deviled egg

Crispy Carrots, shredded phyllo, toasted pumpkin seed butter and grapefruit

Fried Lamb Neck, cauliflower, raisin-mustard jus

Sourdough Toasts with olive oil (2.)



Spaetzle with mussels, rock shrimp, shisito-carrot hot sauce

Penne, spicy roasted tomato, olives and lamb

Pasta Al Ceppo, pheasant and veal sausage, kale

Jerusalem artichoke cavatelli, Parmesan, butter and pickled garlic scapes


Sautéed Long Island Fluke, rice beans and brown rice “stew”, roots and almond romesco


NEFF Rib Eye, crispy potatoes, roasted garlic, lentils, red wine bacon butter



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