Dinner Menu
Saturday, June 6th, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi
avocado and iceberg emulsion, tahini, cucumber, bonito
Confit of Portobello Mushroom “Tartare”
garlic creamed farro, pickled red onions, arugula
Snow Peas, Peas and Pea Shoots
horseradish, breakfast radish, salt and pepper crumbs
Overmeade Roasted Asparagus
Monterey chevre, sunflower seed and bitter green pesto
Carrot “Carnitas”
pumpkin seeds, salsa verde, cilantro, tortilla
Pork Fried Rice Croquettes
soy jus, baby corn, bamboo, burnt onion oil, Szechuan peppercorn
Curried Bluefish Mousse
capers, sultanas, cauliflower, coconut, spicy mussels, toasts
Chili and Garlic Sausage Empanada
sour cream, potato and summer slaw
Braised Veal Shin and Piave Agnolotti
wilted romaine, pine nuts, whey brodo
Semolina toasts (3.) Greens with vinaigrette (8.)
To Continue
24.
NEFF Flank Steak
Yukons, green beans, lentils, barley, button mushrooms, roasted onions
Fried Skate Wing
hot sauce mayonnaise, burdock, preserved egg yolk and spinach
Pan Roasted Vermont Quail
shrimp, corn bread and tasso stuffing, leg and dirty rice fritter, jalapeno jam, red eye, jicama (15./30.)
Pan Seared Trout Filet
fava beans, lemon, roasted garlic, smoked trout belly, more beans
Pasta
15./22
Pizzichi di Farro, roasted curly kale pesto, pancetta and pecorino
Penne, roasted tomato, Parmesan, ricotta and EVOO
Tagliatelle, NEFF beef Bolognese
Menu Tastings: Four Course, 55. per person Five Courses, 65. per person