Dinner Menu

Sunday, January 23rd, 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, clementines and dill

Chicken Liver and Pistachio Pate, seasonal garnishes, toasts

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

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

Seared Skirt Steak Toast, crimini mushrooms, blue cheese and pickled bacon

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

Seafood cassoulet, crumbs

Cheddar spaetzle, spiced hot sauce, sweet potato and Serrano ham



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