Dinner Menu
Wednesday, June 6th, 2012
Small Plates
10.
Garlic Scape “Caesar”
Dave’s Caesar, lentils and Parmesan, crumble fries, slow poached egg
Roasted Australian Lamb Toast
whipped Great Hill Blue, golden raisin and caper agrodolce
NEFF Pork Carnitas Tacos
citrus cured pork confit, lime, pickled jalapeno emulsion, almond romesco, shaved cabbage
Equinox Spinach and Arugula
Berry Patch strawberries, balsamic, spring onion, Berle Farm crowdie
Sourdough toasts (2.) Greens with vinaigrette (8.) Fried trout matzo balls (10.)
Raw
15.
Smoked Arctic Char “Ceviche”
everything “seeds”, radish and strawberry salad, red onion Greek yogurt
NEFF Beef Carpaccio
white bean “creamed” Berry Patch spinach, Parmesan, fried squash blossom, lemon, green olives
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF beef Bolognese, pecorino, garlic crumbs
Spaetzle and garlic scape, collard greens, pancetta, black truffle cream
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
coleslaw, baked beans, maple sweet and sour
Sauteed Tile Fish
asparagus, quinoa, shellfish vinaigrette, braised lettuces, salsa verde crumbs
Pan Roasted Misty Knoll Chicken Breast
extra skin, Japanese turnip, turnip green – sunflower seed pesto, semolina dumpling, kale and pumpkin seeds
Five Course Menu Tasting
60. per person
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