Dinner Menu
Tuesday, April 26th, 2011
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Small Plates
10.
Lentil and Potato Soup, fried garlic, fennel seed, guinea hen broth
Crispy Lamb Neck, black olive and chocolate honey
“English Breakfast”, baked franks and beans, egg and cracklin
Seared Lamb Tacos (rare), roasted onions, almond romesco and slaw
Spring Greens, bacon, blue cheese, raisins and balsamic
Smoked Albacore Tuna and Fluke Rillettes, capers, pickles and matzo
Chicken Liver, Miso and Sesame Pate, pickled apricot “salad”, toasts
“Poutine”, French fries, turkey gravy, smoked Gouda and micro arugula
Buttered Popcorn Risotto, marinated rock shrimp, pickled shisito
Fried Chick Peas; panisse, garbanzo and falafel, smoky eggplant yogurt
Sourdough toast (2.)
Pasta
20.
Orecchiette, butter, chicken, spicy collard greens
Pizzichi di Farro, chevre, crimini and hen of the woods mushrooms, smoky onions
Semolina gnocchi, watercress sunflower seed pesto and carrots
Linguini, bone marrow tomato sauce, black truffle pecorino crumbs
Mustard spaetzle, spinach, lemon and green olive Caesar
Penne, roasted tomato, Parmesan and EVOO (16.)
Plates
Roasted Catfish, oyster mueniere, spicy collards and grits
25.
NEFF Ribeye, marrow roasted potatoes, braised kale and red wine beets
32.
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