Dinner Menu
Sunday, May 31st, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi, radish, avocado, tahini, miso, cucumber, bonito
Confit of Portobello Mushroom, farro, pickled red onions, toasted garlic – creamed spinach, rye
Berry Patch Lettuces, vinaigrette
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Seared NEFF Pork Belly, Walker street rhubarb braised collard greens
Swiss Chard and Lee Farms Ricotta Malfatti, stems, brown butter and Parmesan
Carrot and Cheddar Carnitas Tacos, purple carrot and chipotle slaw, pumpkin seeds, salsa verde
Braised Veal Shin Agnolotti, crushed peas, Piave, wilted romaine, pine nuts and whey brodo
Semolina toasts (3.)
To Continue
15.
NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions
Fried Soft Shell Crab, summer slaw, peas from the freezer, toasted pea aioli
Montauk Bluefish, pickled asparagus, watercress, oranges, crumbs, polenta
Schnitzel of Veal, braised mustard greens, fried egg, mustard, caper, tarragon and lemon
Pasta
15./22
Pizzichi di Farro, roasted curly kale pesto, more kale, pancetta and pecorino
Penne, roasted tomato, Parmesan, ricotta and EVOO
Taglierini, NEFF beef Bolognese
Menu Tastings: Four Course, 55. per person Five Courses, 65. per person
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker