Dinner Menu
Sunday, June 7th, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi, avocado and iceberg puree, tahini, cucumber, bonito
Confit of Portobello Mushroom “Tartare”, garlic creamed farro, pickled red onions, spinach
Snow Peas, Peas and Pea Shoots, horseradish, salt and pepper crumbs
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Asparagus and Tortilla Soup, pumpkin seeds, crushed nachos, salsa verde and crema
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, chipotle carrot puree, cilantro, cabbage, Marcona almond and lime
Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, whey brodo
Crispy Confit of Pork Spare Ribs, Walker street rhubarb braised collard greens, quince
Semolina toasts (3.) Greens with vinaigrette (8.)
To Continue
24.
NEFF Flank Steak, Yukons, green beans, lentils, barley, button mushrooms, roasted onions
Roasted Vermont Quail, shrimp, corn bread, tasso stuffing, leg and dirty rice fritter, jalapeno jam (15./30.)
Pan Seared Trout Filet, fava beans, smoked trout belly, white bean-mustard green puree, asparagus
Crispy Galantine of Vermont Chicken Breast, quinoa leaf and chicken wing sausage, carrots and burdock
Pasta
15./22
Pizzichi di Farro, black kale pesto, pancetta and pecorino
Penne, roasted tomato, Parmesan, ricotta and EVOO
Tagliatelle, NEFF beef Bolognese
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker