Dinner Menu

Thursday, August 19th, 2010

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Small Plates


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.)



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



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