Dinner Menu
Tuesday, June 9th, 2015
To Begin
12.
Chopped and Charred Salad of Berry Patch Joi Choi, avocado and iceberg puree, tahini, cucumber, bonito
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
Curried Bluefish Mousse, capers, sultanas, cauliflower, coconut, toasts
Toasted Potato Flake Spaetzle, asparagus, cheddar, chive and bacon, slow poached egg
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
Grilled “Compressed” Watermelon and Fennel, minted yogurt, lemon, fennel pollen and chili flake
Artichoke Hearts and Avocado, lime, jimica, cilantro, marcona almond, generic iceberg lettuce
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, chicken wing sausage, carrots and burdock
Pasta
15./22
Penne, roasted tomato, Parmesan, ricotta and EVOO
Tagliatelle, NEFF beef Bolognese
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker