Dinner Menu

Saturday, March 17th, 2018

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Smaller Plates

 White Anchovy Toast

arugula pesto, pecorino, orange zest, pistachios

10.

 Generic Romaine

green olive “Caesar” and sesame croutons

11.

Artisanal Head Lettuces

honey and turmeric vinaigrette, currants, toasted hazelnuts

11.

Slow Poached Farm Egg

Parmesan broth, Delftree mushrooms, chives

12.

Fried Jalapeno Tacos

almond romesco, queso, marinated cabbage, cilantro

12.

 Roasted Beets

citrus, poppy seeds, carrots, oatmeal, lemon verbena

12.

White Fish Salad

Old Bay, celery, mustard, toasts


Larger Plates

Grilled and Smoked Portobello

braised mustard greens, garlic, onions and cabbage

9./18.

Spaetzle and Brussels

bacon, sour cream, horseradish and buttered crumbs

11./22.

 NEFF Butcher’s Steak

roasted broccoli, Woven Roots’ spinach, sweet onion, “steak sauce”

22.

NEFF Corned Beef Brisket

Russet potato and cabbage hash, roasted carrots

25.

 Sautéed Filet of Idaho Trout

parsnip and walnut puree, white beans, frisee, winter radishes

26.

Grilled Pennsylvania Duck Breast

red pepper puree, pineapple, crispy sticky rice, cilantro

28.


Sweets

10

White Chocolate Mousse

cherry wine granita, crumbles

 Milk Chocolate “Fudge”

chocolate mint sorbet, broken cookies