Dinner Menu
Thursday, August 19th, 2010
Small Plates
10.
Tomato and Basil Soup, garlic toasts
Semolina Fried Provolone, cherry tomatoes, oven-dried tomatoes, parsley
Salt Cod Toasts, pickled scapes and giant white beans
Crispy Chicken Wings, fried rice, lime and home made sambal
Almond and Chicken Liver Parfait, beet stem chutney and toasts
Skate Tacos, charred Farm Girl Farm tomatillos, cilantro and cabbage
Rice Crusted Lamb Neck, eggplant salad and smoky apricots
Heirloom Cucumber Salad, sweet corn dressing, sunflower seeds and quinoa
NEFF Beef and Blue Cheese Meatballs, beets, onions and mushrooms
Sourdough Toasts with olive oil (2.)
Pasta
18.
Linguini, sweet pepper basil “pesto”, ricotta salata
Fagolini, 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, onions, roasted tomatoes and ancho pepper
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