Dinner Menu
Friday, June 8th, 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, refried puree, shaved cabbage
Crispy Rawson Brook Chevre
Equinox spinach and arugula, Berry Patch strawberries, balsamic, spring onion, walnuts
Asparagus, Whey and Garlic Soup
turnip and sunflower seed pesto, white beans
Sourdough toasts (2.) Greens with vinaigrette (8.)
Raw
15.
Smoked Diver Scallop “Ceviche”
“everything seeds”, radish and strawberry salad, red onion Greek yogurt
Raw “Philly Cheese Steak”
NEFF beef carpaccio, breaded asparagus, cheddar fondue, sweet onion, paprika oil
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, NEFF bone marrow tomato sauce, spinach, 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
Carolina Golden Tile Fish
Matty’s asparagus, quinoa, wilted lettuce, chilled English pea “hummus”, salsa verde crumbs
Pan Roasted Misty Knoll Chicken Breast
extra skin, creamed Japanese turnip, semolina dumpling, kale and pumpkin seeds, green olives
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