Dinner Menu
Saturday, April 16th, 2011
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Small Plates
10.
Woven Roots Greens, pumpkin seed vinaigrette, coco nibs, fennel and apricot
Broccoli Soup, almond romesco
Smoky Chick Pea Soup, yogurt, hominy and cauliflower
Saffron Steamed Mussels, chilies, sumac and butter
NEFF Tri Tip (rare), mushrooms, roasted onions, radish, steak vinaigrette, Great Hill Blue
Apple Salad, nuts, raisins, fried sage and maple vinaigrette
Seafood Rillettes; bacon and arctic char, albacore and caper, relish, pickles and matzo
Brown Butter Chicken Liver Pate, grape mostarda, toasts
Sourdough toast (2.)
Pasta
20.
Ricotta cavatelli, more ricotta, veal ragout, lemon pistachio gremolata
Pizzichi di Farro, crème fraiche creamed lentils, scallion, Jonah crab and fish roe
Rawson Brook goat cheese polenta, mushroom ragout, smoky onions, poached egg
Semolina gnocchi, watercress almond and sunflower seed pesto, carrots, horseradish, burnt orange
Torchio, bone marrow tomato sauce, black truffle pecorino crumbs
Mustard spaetzle, Wanabea rabbit, Johnny’s ramps and white beans
Penne, roasted tomato, Parmesan (16.)
Plate
25.
Seared Scallops, split pea, pea shoots, ginger, coriander and curry
Braised NEFF Brisket, sauerkraut and potato latke, roasted apples, horseradish crème
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