Dinner Menu
Saturday, March 17th, 2018
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