Dinner Menu

Sunday, May 31st, 2015

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To Begin


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


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



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