Dinner Menu
Thursday, April 28th, 2011
|
Small Plates
10.
Crispy Lamb Neck, black olive and chocolate honey
Woven Roots Spinach and Radish Salad, green olive Caesar
“English Breakfast”, baked franks and beans, egg and diced fries
Seared Lamb Tacos (rare), roasted onions, almond romesco and slaw
Spring Greens, bacon, blue cheese, raisins and balsamic
Charred Confit of Octopus, hominy, white beans, chorizo spices and onion
Smoked Albacore Tuna and Fluke Rillettes, capers, pickles and matzo
Chicken Liver, Miso and Sesame Pate, pickled apricot “salad”, toasts
Buttered Popcorn Risotto, marinated rock shrimp, pickled shisito
Fried Chickpeas; panisse, garbanzo and falafel, smoky eggplant yogurt
Sourdough toast (2.)
Pasta
20.
Orecchiette, cauliflower, salami, anchovy oil, currants and EVOO
Pretty much classic eggplant parmigiana, tomato sauce
Pizzichi di Farro, chevre, crimini and hen of the woods mushrooms, smoky onions
Semolina gnocchi, watercress sunflower seed pesto, carrots and orange
Linguini, bone marrow tomato sauce, black truffle pecorino crumbs
Penne, roasted tomato, Parmesan and EVOO (16.)
Plates
Roasted Catfish, fried oysters, southern lemon butter, spicy collards and brown rice 25.
NEFF Ribeye, crispy potatoes, braised kale, red wine beets with marrow 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