Dinner Menu
Thursday, January 27th, 2011
Small Plates
10.
Roasted Butternut Squash Soup, maple butter
Sautéed Chicken Livers spiced currants, pistachio, sweet and sour cabbage, bacon
Roasted Beets, blood oranges, chickpeas, yogurt and chickpea fries
Whey Braised Crimini Mushrooms, Brussels sprouts, polenta and Great Hill blue
Smoked Trout Rillettes, red endive, celeriac latkes and fennel seed vinaigrette
Chicken Skin (Cracklings) Tacos, almond romesco, slaw, refried beans
Veal “Schnitzel”, fingerling potatoes, mustard and cider reduction
Split Pea Hummus, ricotta, roasted garlic tahini and toasts
Pickled Beef Tongue, apples, horseradish, pickled garlic scape crème
Sourdough toast (2.)
Pasta
18.
Pizzichi di Farro, shrimp cream
Spaghetti, roasted pumpkin, pecorino and pumpkin seed pesto
Orecchiette, bone marrow “Bolognese”
Penne, roasted tomatoes and Parmesan
Pork cassoulet, crumbs
Cheddar spaetzle, spiced hot sauce, sweet potato and Serrano ham
Plates
23.
NEFF Meatloaf, French onion risotto, bacon ketchup, roasted onions
Sautéed Arctic Char, lentils, curried raisins, preserved citrus and shaved kohlrabi
REQUIRED LEGAL NOTICE:
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