Dinner Menu

Tuesday, March 20th, 2018

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Smaller Plates

 White Anchovy Toast

arugula pesto, pecorino, orange zest, pistachios, more arugula

10.

 Woven Roots’ Spinach

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

12.


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