Dinner Menu
Tuesday, October 10th, 2017
Smaller Plates
12.
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
18.
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
26.
Chinese Spiced Pork Belly
roasted pear, napa cabbage, mustard greens, umeboshi and scallion
NEFF Beef Brisket
lentils, cabbages, apples, honey
Sweet
10.
“Lemon Square,” lemon curd, shortbread and whipped cream
Pumpkin Beignets, cream cheese and pumpkin seeds
Bittersweet Chocolate Pudding, banana, peanut, candied cherries