Dinner Menu

Tuesday, April 26th, 2011

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Menu Tasting Available

Small Plates


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.)



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.)


Roasted Catfish, oyster mueniere, spicy collards and grits


NEFF Ribeye, marrow roasted potatoes, braised kale and red wine beets



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