Dinner Menu
Sunday, March 18th, 2018
Smaller Plates
White Anchovy Toast
arugula pesto, pecorino, orange zest, pistachios, more arugula
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
Mac’s chorizo, Molly’s beans and cilantro
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 Frankfurters
sauerkraut, 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, malt vinegar
25.
Sautéed Filet of Idaho Trout
parsnip and walnut puree, white beans, frisee, winter radish
26.
Smoke Brined Snake River Pork Chop
red pepper puree, pineapple, crispy sticky rice, cilantro
28.
Sweets
10
Vanilla Panna Cotta
peach jam, milk crumble
Milk Chocolate “Fudge”
chocolate mint sorbet, broken cookies