Dinner Menu
Friday, September 29th, 2017
To Start
12.
Ground Rabbit Empanadas
caramelized onions and pickled beet crema
Jenn’s Head Lettuces
Pete’s peaches, cider vinegar, sweet onion and pistachio
Swordfish Salad Toast
dill, capers, cherry tomatoes and lettuce
Matty’s Fried Delicata
Mill River Honey vinaigrette, feta, pear and sunflower seeds
Skate Wing Cake
almost tartar sauce, red peppers, Old Bay and chips
Marinated Woven Roots Tomatoes
bacon, jalapeno, black beans, almond, crushed tortillas and cilantro
Soft Poached Farm Egg
red pepper and pepperoncini panzanella, black olives
Semolina toasts 3.
Next
18.
Pizzichi di Farro, ricotta cheese, cherry tomatoes, red wine vinegar, parsley
Garganelli, braised chicken, carrot top pesto, pecorino
Line Caught Bluefish
couscous, raisins, cucumber, sambal and mint
Grilled Delftree Portobello Mushroom
button mushrooms, grains and garlic
Larger Plates
26.
NEFF Butcher’s Steak
mustard greens, potatoes, onions, oyster mushrooms and Port
Seared Arctic Char
bay and thyme cream, fennel, pear and arugula
Pan Roasted Misty Knoll Breast
braised kale, king trumpet mushrooms and matzo ball stew
Crispy Duck Confit
lentils, red wine, carrots and roasted maitake mushrooms
Sweet
10.
Dark Chocolate Ice Cream, soil and sauce, peanut butter mousse, cookie +brittle
Donuts, maple-poached peaches, whipped cream