Dinner Menu
Wednesday, December 8th, 2010
Small Plates
10.
Charred Lemon and Potato Soup, Caesar dressing and croutons
Acorn Squash and Popcorn Soup, smoked paprika
Chicken Liver Pate, pickles and toast
Fried Milk Poached Parsnips, herbed goat cheese
Portobello Confit, white miso braised button mushrooms, pickled turnip and sriracha
Woven Roots Carrots, shredded phyllo, toasted pumpkin seed butter and citrus
Fried Lamb Neck, cauliflower, raisin-mustard jus
Crispy Turkey Wing Terrine, almond romesco, tortilla stuffing and slaw
Sourdough Toasts with olive oil (2.) Mixed Greens, vinaigrette (8.)
Pasta
18.
Spaetzle with crimini mushrooms and garlic
Penne, ricotta, kale and white beans
Pasta Al Ceppo, mac and cheese, braised bacon, split peas
Spaghetti, spicy roasted tomato, rock shrimp and olives
Polenta and cracked farro, braised turkey, Brussels sprouts and quince
Plates
25.
NEFF Rib Eye, crispy potatoes, roasted garlic, lentils, red wine bacon butter
Roasted Marinated Local Mutton, quinoa, Gilfeather turnip puree, apples and smoked almond vinaigrette
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