Dinner Menu

Tuesday, October 10th, 2017

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Smaller Plates


Bartlett Apples and Roasted Beets

frisee, horseradish, sour cream and chive

Trout and Caper Mousse

pickles, toasts and mustard

Matty’s Delicata Squash

port and blue cheese dressing, lettuces, walnut crunch

Generic Broccoli and Parmesan Salad

cucumbers, almond and crumbs

Toast of Chopped Lamb Leg or Swordfish Salad

chickpeas, parsley and radish

Smoked Tomato Soup

grilled cheese, pico and lemon crumbs

Soft Poached Farm Egg

kale “tartare,” garlic – cream cheese, crumble fries

Semolina toasts 3.

Medium Plates


Red Table Salami Sandwich, black olive ciabatta, whipped motz, red pepper tomato soup

Pizzichi di Farro, sunflower seed and bitter green pesto, chicken confit and Parmesan

Linguini, beef Bolognese, “shaky” cheese

Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta

Whitefish Cake, mussels and potato veloute, fennel, orange, carrots and saffron

Crispy Chicken Drums, polenta, collards and green tomato jam

Larger Plates


Chinese Spiced Pork Belly

roasted pear, napa cabbage, mustard greens, umeboshi and scallion

NEFF Beef Brisket

lentils, cabbages, apples, honey



“Lemon Square,” lemon curd, shortbread and whipped cream

Pumpkin Beignets, cream cheese and pumpkin seeds

Bittersweet Chocolate Pudding, banana, peanut, candied cherries