Dinner Menu
Wednesday, August 18th, 2010
Small Plates
10.
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.)
Pasta
18.
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
Plates
25.
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