Dinner Menu
Friday, January 20th, 2012
Small Plates
10.
Buttercup, goat cheese and burnt garlic soup, pumpkin seeds
Peanut butter, broccoli and chicken stew, jasmine rice
Dad’s Apple Salad
hazelnuts, peanuts, maple vinaigrette, currants and mint
Smoked Bluefish Pate
lentils, capers, black pepper, egg and toast
NEFF Meatballs
kale and sunflower seed pesto, black olives, sun dried tomatoes, frying peppers
Rice and Chicken Wing Confit Croquettes
summer hot sauce, carrot, Great Hill blue cheese mousse, celery
Chicken Skin Tacos
refried beans, romesco, slaw and jalapeno
Pickled Beef Tongue
cabbage, caraway and almost Russian dressing
Beef Tartar and Wasabi Tobiko
micro arugula, jalapeno, sweet potato and kaffir soy emulsion
Sourdough toasts 2. Cricket Creek cheeses 10.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Matzo meal gnocchi, cabbage, garlic, duck confit and braised chicken broth
Orecchiette, rabbit, porcini cream, sage and crimini mushroom
Eggplant “parmigiana”, more eggplant, more Parmesan
Plates
25.
Poached Long Island Fluke
quinoa and citrus salad, poppy seed, parsnip puree, dill, chives and shaved kohlrabi
Fried Confit of Niman Ranch Pork Spare Ribs
cheddar grits, black eyed peas, spinach and maple-bacon gastrique
“Cassoulet” of Rhode Island Hake
white beans, bacon, crispy potatoes, Brussels sprouts
Seared NEFF Beef
horseradish risotto, button mushroom stew
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. Meals Tax is 7%, 6.25% MA and .75% Local