Dinner Menu
Saturday, April 30th, 2011
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Small Plates
10.
Woven Roots Greens and Radish Salad, green olive Caesar
Chicken Skin Tacos, jalapeno, almond romesco, refried beans and slaw
Catfish and Rice “Boudin”, southern lemon butter, spicy collards
Matzo Fried Oysters, spicy bacon ketchup, pickled beets and deviled eggs
Charred Confit of Octopus, hominy, white beans, chorizo spices and onion
Chicken Liver, Miso and Sesame Pate, pickled apricot “salad”, toasts
Poached Egg, ramp pesto, broccoli, pecorino with cured waygu tongue (if you would like)
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, mushrooms and smoky onions
Semolina gnocchi, watercress sunflower seed pesto, carrots and orange
Linguini, whey braised veal, ricotta and lemon
Smoked Gouda mac and cheese (16.)
Plates
Roasted Trout, grapefruit, grapefruit marmalade vinaigrette, endive and poppy seeds 25.
NEFF Rib”Eye”, spinach, red wine beets, crispy potatoes and steak butter 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