Dinner Menu

Wednesday, August 18th, 2010

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Small Plates


Tomato and Basil Soup, garlic toasts

Semolina Fried Provolone, cherry tomatoes, oven-dried tomatoes, parsley

Beet Salad, sweet corn dill dressing, quinoa and sunflower seeds

Crispy Chicken Wings, fried rice, lime and home made sambal

Almond and Chicken Liver Parfait, beet stem chutney and toasts

Rabbit Rillettes, carrots, mustard and orange

Chilled Watermelon Broth, feta and cucumber salad

NEFF Beef and Blue Cheese Meatballs, salsa verde, onions and mushrooms

Sourdough Toasts with olive oil (2.)



Linguini, sweet pepper stew, olive oil and ricotta salata

Orecchiette, Lenox corn, Steve’s chicken of the woods mushrooms

Garganelli, Overmeade tomatoes, Parmesan and olive oil

Rock shrimp risotto, zucchini, saffron and olives (22.)

Crispy “Lasagna”, whey braised pork ragout, ricotta and summer squash



NEFF Flank Steak, white corn meal polenta, fried duck egg, roasted peppers, onions and tomatoes

Roasted Diver Scallops, cantaloupe, cucumbers, chorizo, sherry reduction and chickpea puree

Pan Seared Grey Tile Fish, lentils, roasted black kale, fingerling potatoes, red wine and bacon

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness