Dinner Menu
Thursday, September 16th, 2010
Small Plates
10.
Jerusalem Artichoke Soup, dill and black pepper crème, pancetta
Chicken Liver Pate, pork rillettes, fig jam, chutney, cornichon
Fried Delicata “Rings”, bacon, blue cheese, roasted onion, lettuces
Smoked Bluefish Mousse, cucumbers, red white fish roe and poppy seed dressing, toasts
Italian Eggplant Tapenade, split pea hummus, sweet peppers and tahini
Crispy Lamb Neck, jasmine rice crust, green beans, wheat berries and apricot yogurt
Fried Green Tomato Tacos, almond romesco sauce, chorizo and cabbage slaw
Beet “Sundae”, raisins, toasted almonds, coco nibs, red wine gastrique and sour citrus “whip”
NEFF Beef Tartare, white miso, pickled watermelon and crispy rice (12.)
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, whey braised veal ragout, ricotta
Linguini, bone marrow Bolognese
Semolina dumplings, chicken, cabbage, rosemary and fried garlic broth
Spaetzle, melted onions, mushrooms, duck confit and whole grain mustard
Plates
25.
Seared NEFF Skirt Steak, lentils and gilfeather turnips, roasted kale, borscht sauce
Roasted Fluke, warm tomatoes and white beans, salsa verde
Seared Normandy Duck Breast, butternut squash and farro, bacon braised collards, orange, parsley, sage, rosemary and thyme
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness