Dinner Menu

Thursday, September 16th, 2010

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Small Plates


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.)



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



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