Dinner Menu

Saturday, January 22nd, 2011

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Small Plates


Roasted Butternut Squash Soup, maple oats

Cream of Celery Root Soup, black truffles and goat cheese crackers

Golden Beets, shaved kohlrabi, pickled ginger and oranges

Seafood Charcuterie; pickled mackerel, smoked trout rillettes, Maine shrimp, clementine, dill

Chicken Liver and Pistachio Pate, seasonal garnishes, toasts

Date, Bacon and Blue Cheese Rice Croquettes, pickled bacon and more blue cheese

Chicken Skin (Cracklings) Tacos, almond romesco, slaw, refried beans

Pheasant and Foie Gras Meatballs, sweet and sour cabbage, spiced currant jam

Braised Pork Belly, sauerkraut, apples, cider reduction and horseradish

Sourdough toast (2.)



Spaghetti, roasted pumpkin, pecorino and pumpkin seed pesto

Orecchiette, bone marrow “Bolognese”

Penne, roasted tomatoes and Parmesan

Braised calamari and oyster cassoulet, crumbs

Cheddar spaetzle, chilies, sweet potato and Serrano ham

Saffron dumplings, crimini mushrooms, brown butter and sage



Baked Trout, “phyllo”, chickpeas, blood orange, curried raisins and red beets

Veal “Schnitzel”, Brussels sprouts, lentils and fingerling potatoes

NEFF Meatloaf, French onion risotto, bacon ketchup, roasted sweet onions


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy