Dinner Menu
Wednesday, April 20th, 2011
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Small Plates
10.
Woven Roots Greens, bacon, blue cheese, balsamic, radish and figs
Fried Bacon Croquettes, greens, sweet and sour
Smoky Chick and Split Pea Soup, curry, yogurt, shaved cauliflower
Crispy Lamb Neck, black olive and chocolate honey
NEFF Tri Tip Tacos (rare), roasted onions, almond romesco and slaw
Apple Salad, nuts, raisins, fried sage and maple vinaigrette
Woven Roots Spinach, pumpkin seed vinaigrette, warm egg, biscuit croutons
Albacore Tuna Rillettes, capers, pickles and matzo
Brown Butter Chicken Liver Pate, grape mostarda, toasts
Sourdough toast (2.)
Pasta
20.
Orecchiette, veal breast confit, veal pancetta, pea shoots, ricotta and pistachio gremolata
Pizzichi di Farro, creamed lentils, Jonah crab, scallion 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
Linguini, bone marrow tomato sauce, black truffle pecorino crumbs
Mustard spaetzle, Wanabea rabbit, Johnny’s ramps and white beans
Penne, roasted tomato, Parmesan (16.)
Plates
25.
Seared Long Island Fluke, mussels, saffron, fennel, crumbled potato and sumac
Braised NEFF Brisket, sauerkraut and potato latke, apple sauce, 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