Dinner Menu
Friday, December 3rd, 2010
Small Plates
10.
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.)
Pasta
18.
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
Plates
Sautéed Long Island Fluke, rice beans and brown rice “stew”, roots and almond romesco
25.
NEFF Rib Eye, crispy potatoes, roasted garlic, lentils, red wine bacon butter
30.
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