Dinner Menu
Saturday, December 4th, 2010
Small Plates
10.
Sashimi of Local Mutton, quinoa and smoked almond vinaigrette
Young Lettuces, Brussels sprouts, Caesar dressing
Acorn Squash and Popcorn Soup, English cheddar
Smoked Trout Rillettes, quince, salsa verde
Chicken Liver Pate, pickles and toast
Fried Parsnips, herbed goat cheese, brown rice
Portobello Confit, white miso braised button mushrooms, pickled turnip, sriracha deviled egg
Crispy Carrots, shredded phyllo, toasted pumpkin seed butter and citrus
Fried Lamb Neck, cauliflower, raisin-mustard jus
Sourdough Toasts with olive oil (2.)
Pasta
18.
Spaetzle with rock shrimp, shisito hot sauce and kale
Penne, spicy roasted tomato, olives and lamb
Pasta Al Ceppo, pheasant and veal sausage, buttered sauerkraut
Jerusalem artichoke cavatelli, Parmesan, butter and pickled garlic scapes
Spaghetti, Jonah crab, roasted roots and arugula pesto (almonds and walnuts)
Plates
Sautéed Fluke, marinated onions, rice beans, tortilla stuffing 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