Dinner Menu

Saturday, November 4th, 2017

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Smaller Plates


Braised Turkey and Rice Croquettes

turkey gravy, juniper, currants and pumpkin seed oil

Rabbit, Cherry and Pistachio Terrine

braised cabbage, red wine pickled onions and toast

Roasted Woven Roots Beets

pomegranates, carrots, cilantro, yogurt and lime

Watercress and Pear Soup

coriander, pear, onion and chili chutney

Fried Potato Tacos

queso, black beans, Napa cabbage, taco sauce, scallions

Trout and Cream Cheese Mousse

pickles, mustard and toasts

Generic Romaine

turnip, radish, blue cheese, pear, white wine vinegar

Duck Confit Fried Rice

cabbage, peas from the freezer, duck sauce, soy nuts

Semolina toasts 3.

Medium Plates


Mustard Spaetzle, chicken confit, spinach, maitake and crimini mushrooms, egg

Fried Rhode Island Monk Fish, chickpeas, tahini, couscous and Jan’s turmeric

Linguini, NEFF beef Bolognese, Parmesan

Larger Plates


Seared Spanish Mackerel

lentils, carrots, brined celery leaves, horseradish and shaved cabbage

North Star Lamb Stew

roasted mirepoix, pomme puree, red wine, buttermilk crema

NEFF Skirt Steak

roasted broccoli, arugula, red onion, smoked veal and royal trumpet jus

Slow Roasted Pork Shoulder

sage, mustard, spaghetti squash, frisee and maple



Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse

Hazelnut Brownie, vanilla ice cream, brown butter marshmallow, raisins