Dinner Menu
Thursday, April 21st, 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
“Poutine”, French fries, turkey gravy, smoked gouda and micro greens, side of bacon ketchup
Sashimi of Diver Scallop, home grown basil, pickled shisito pepper, popcorn, and mint
Sourdough toast (2.)
Pasta
20.
Orecchiette, chopped clams, butter, chicken, spicy collard greens
Pizzichi di Farro, chevre, mushroom ragout, smoky onions, poached egg
Semolina gnocchi, watercress sunflower seed pesto, carrots, horseradish and burnt orange
Linguini, bone marrow tomato sauce, black truffle pecorino crumbs
Mustard spaetzle, Wanabea rabbit, Johnny’s ramps and white beans
Plates
25.
Seared Albacore Tuna, “creamed” spinach risotto, capers, ramps and steak vinaigrette
Roasted Breast of Misty Knoll Chicken, mussels, potatoes, fennel, saffron, chilies 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