Dinner Menu
Friday, April 29th, 2011
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Small Plates
10.
Portobello and Lentil Soup, kale
Woven Roots Spinach and Radish Salad, green olive Caesar
Seared Lamb Tacos (rare), jalapeno, almond romesco and slaw
Fried Oysters, spicy bacon ketchup and pickled beets
Charred Confit of Octopus, hominy, white beans, chorizo spices and onion
Chicken Liver, Miso and Sesame Pate, pickled apricot “salad”, toasts
Poached Egg, bone marrow tomato sauce, black truffle pecorino crumbs, ramps
Buttered Popcorn Risotto, marinated rock shrimp, pickled shisito
Fried Chickpeas; panisse, garbanzo and falafel, smoky eggplant yogurt
Seared Foie Gras (20.) or Roasted Foie Gras Butter (10.), walnut muffin, prune-pippin cider jam
Sourdough toast (2.)
Pasta
20.
Orecchiette, cauliflower, salami, anchovy oil, currants and EVOO
Pretty much classic eggplant parmigiana, tomato sauce
Torchio, chevre, crimini and hen of the woods mushrooms, smoky onions
Semolina gnocchi, watercress sunflower seed pesto, carrots and orange
Linguini, whey braised veal, ricotta and lemon
Plates
Braised Catfish, fried oysters, southern lemon butter, spicy collards and brown rice 25.
NEFF Ribeye, crispy potatoes, marrow wilted spinach 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