Dinner Menu
Thursday, September 21st, 2017
To Start
12.
Toast of Woven Roots’ Tomato
almond romesco, bacon fat aioli, pickled jalapeno
Roasted Beets from Lee
pickled beets, shaved fennel, orange, walnuts, chevre
Broccoli and Potato Soup
scallion cream cheese and onion
Jenn’s Lettuce and Peaches
white balsamic, shallots and pistachio
Bitter Lettuces and Local Napa Cabbage
honey, soy, sesame and ginger
NEFF Beef “Tartare”
beef fat, mustard and cherry tomatoes
Croquettes of Chicken Wing Confit and Rice
peanut butter, sunflower seed and carrot
Curried Chicken Salad
kohlrabi, sweet corn, peas from the freezer and lime
Fried Maitake Mushrooms
rarebit, malt vinegar and pickled zucchini
“English Breakfast”
poached egg, baked beans, tomato, bacon, potato
Next
18.
Orecchiette, eggplant and sausage marinara, “shaky” cheese
Cavatelli, Nicoise olives, cherry tomato and roasted pepper
Beer Battered Rhode Island Hake, lettuces, essentially tartar sauce
Meatloaf, sweet onion gravy, braised kale and potato sticks
Larger Plates
26.
Grilled Swordfish
caramelized fennel puree, ancient grains and cherry tomatoes
Leg of Long Island Duck Confit
lentils, mustard greens, peaches and jam
Seared Butcher’s Steak
warm salad of potatoes, field onions and arugula, roasted garlic “cream”, black pepper
Sweet
10.
Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle
Pecan Fry Bread, maple-poached peaches, cream cheese mousse